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Iced Fruit Soup
From The Monmouth Baptist ladies' cook book, 1907
Serves 4
Presented as published in 1907. 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
48Calories
1 gProtein
12 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories48 kcal
Protein0.9 g
Carbohydrates12 g
Fiber1.5 g
Sugars7.4 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium13 mg
Potassium179 mg
Calcium11 mg
Iron0.3 mg
Magnesium15 mg
Phosphorus19 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C7.2 mg
Vitamin A10 mcg
Vitamin E0 mg
Vitamin K1.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate22 mcg
Choline3.3 mg
Caffeine0 mg
Water300 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 1. The excerpt below is the record exactly as published.
ICED FRUIT SOUP. Simmer one grated pineapple in one quart of water until tender, then add six peaches, one banana, and cook until they can be pressed through a sieve. Add a quart of boiling water and two tablespoons of ar- rowroot blended in a little cold water. Simmer five minutes ; add juice of one lemon
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