Johannisbeep-Su^e (Currant Soup)

Name: Johannisbeep-Su^e (Currant Soup)
Ingredients: I lb. of currants; i^ 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

362Calories

8 gProtein

88 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories362 kcal

Protein7.8 g

Carbohydrates88 g

Fiber1.3 g

Sugars0.7 g

Total Fat1.9 g

Saturated Fat0.2 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.8 g

Cholesterol0 mg

Sodium21 mg

Potassium1673 mg

Calcium263 mg

Iron7.3 mg

Magnesium123 mg

Phosphorus303 mg

Zinc1.3 mg

Copper0.4 mg

Manganese1.2 mg

Vitamin D0 mcg

Vitamin C822 mg

Vitamin A54 mcg

Vitamin E4.6 mg

Vitamin K0 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.1 mg

Folate5.3 mcg

Choline8.4 mg

Caffeine0 mg

Water373 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.

Johannisbeep-Su^e. (Currant Soup.) I lb. of currants. 2\ pints of water. i^ oz. potato flour. Sugar to taste

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