PFeisselbeer-Suppe (Cranberry Soup)
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
285Calories
4 gProtein
72 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories285 kcal
Protein3.6 g
Carbohydrates72 g
Fiber18 g
Sugars20 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium56 mg
Potassium587 mg
Calcium86 mg
Iron1.3 mg
Magnesium53 mg
Phosphorus86 mg
Zinc0.5 mg
Copper0.4 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C64 mg
Vitamin A14 mcg
Vitamin E6 mg
Vitamin K23 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate9.9 mcg
Choline33 mg
Caffeine0 mg
Water1579 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.
PFeisselbeer-Suppe. (Cranberry Soup.) I lb. cranberries. 2^ pints water. i^ oz. potato flour. Sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.