Iced Fruit Soup

Ingredients

• To I c each red plums
• peaches
• and raspberries
• add i qt. water
• Mix i T cornstarch
• with 2 T cold water
• ^ t salt
• and i c sugar
• the juice of 3^ lemon

Method

1. 1

   Boil until the fruit is tender, mash in the water, strain, and add cornstarch mixture.

2. 2

   Boil a few minutes, then cool and serve ice cold.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 228. The excerpt below is the record exactly as published.

iced fruit soup for dinner, also make and freeze the ice cream and pack. Pre- pare the tomatoes and cucumber and set in a cold place until ready to serve. DINNER Sunday Lesson 260 ICED FRUIT SOUP CROWN ROAST OF LAMB CREL\MED POTATOES PEAS SLICED TOMATOES AND CUCUMBERS ON LETTUCE PEACH ICE CREAM CAKE 412 LESSONS IN COOKING Iced Fruit Soup To I c each red plums, peaches and raspberries, add i qt. water. The stones should have been removed from both the plums and peaches. Boil until the fruit is tender, then mash in the water and strain. Mix i T cornstarch with 2 T cold water and add to the fruit liquid. Add the juice of 3^ lemon, ^ t salt and i c sugar

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