Iced Fruit Soup

Ingredients

• 1 cup orange juice
• 1 cup canned pineapple juice
• 34 cup grapefruit juice
• 1 tablespoon arrowroot or cornstarch
• 5 cloves
• 2-inch piece of cinnamon
• 1/2 teaspoon salt
• 1/4 cup sugar
• 1/2 cup cold water

Method

1. 1

   Add cloves and cinnamon to orange and grapefruit juices.

2. 2

   Let stand several hours or overnight in a cool place.

3. 3

   Bring pineapple juice to boiling point.

4. 4

   Add arrowroot or cornstarch mixed with cold water.

5. 5

   Cook 3 minutes, add sugar, salt, and fruit juices.

6. 6

   Strain, pack in ice and salt, or in drawer of refrigerator until very cold.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 74. The excerpt below is the record exactly as published.

1 teaspoon salt V4 bay leaf V4 teaspoon pepper 12 peppercorns 2 cups water 2 tablespoons flour 2 cups canned corn, chopped 2 cups canned tomatoes VEGETABLE AND CREAM SOUPS 179 Cook onion and butter 5 minutes, stirring constantly. Add bay leaf, peppercorns, and flour, and cook 2 minutes. Add other ingredients. Simmer 30 minutes and strain. For a richer soup, just before serving, add 2 egg yolks, slightly beaten, diluted with 4 cup cream. Serves 6 to 8. ICED FRUIT SOUP 1 cup orange juice 1 cup canned pineapple juice 34 cup grapefruit juice 1 tablespoon arrowroot or 5 cloves cornstarch 2-inch piece of cinnamon ¥% cup cold water Y% teaspoon salt 14 cup sugar

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