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Kirschen Suppe (Cherry Soup)
From Banquets of the nations, 1911
Serves 5
Presented as published in 1911. 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
509Calories
10 gProtein
74 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories509 kcal
Protein9.8 g
Carbohydrates74 g
Fiber4.7 g
Sugars15 g
Total Fat20 g
Saturated Fat5.3 g
Monounsaturated Fat8.3 g
Polyunsaturated Fat5.1 g
Omega-30 g
Cholesterol3.6 mg
Sodium714 mg
Potassium376 mg
Calcium320 mg
Iron4.9 mg
Magnesium43 mg
Phosphorus228 mg
Zinc0.8 mg
Copper0.1 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A0.2 mcg
Vitamin E0.2 mg
Vitamin K18 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4 mg
Folate74 mcg
Choline0.7 mg
Caffeine0 mg
Water388 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 74. The excerpt below is the record exactly as published.
Kirschen Suppe. (Cherry Soup.) Boil two pounds of sour cherries with some rusks in a quart of water, adding two or three cloves. When the cherries are in pulp, remove the cloves and stones, and pass the rest through a sieve. Remove from the fire, stir in a bottle of claret, add a pinch of salt, a large pinch of cinnamon, and sugar to taste. Pour into the tureen, and, when cold, serve with twenty-four ratafia biscuits
Cook this with the app: pantry check, scaling, and the assistant.