Holundep-Sappe (Elderberry Soup)

Name: Holundep-Sappe (Elderberry Soup)
Ingredients: 1 lb. el( elderberries; 3 pints water; 2 oz. potato flour; Sugar to taste

From German cookery for the English kitchen, 1906

Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

534Calories

7 gProtein

131 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories534 kcal

Protein6.9 g

Carbohydrates131 g

Fiber35 g

Sugars2 g

Total Fat2.5 g

Saturated Fat0.2 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat1.2 g

Cholesterol0 mg

Sodium101 mg

Potassium1851 mg

Calcium252 mg

Iron8 mg

Magnesium74 mg

Phosphorus272 mg

Zinc0.8 mg

Copper0.5 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C165 mg

Vitamin A136 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B61.5 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4.3 mg

Folate41 mcg

Choline22 mg

Caffeine0 mg

Water1784 g

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 12. The excerpt below is the record exactly as published.

Holundep-Sappe. (Elderberry Soup.) 1 lb. el( lib. pi elderberries, urns. 2 oz. potato flour. Sugar to taste. 3 pints water

Cook this with the app: pantry check, scaling, and the assistant.