PflamneH-Sappa (Plum 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
465Calories
8 gProtein
113 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories465 kcal
Protein7.7 g
Carbohydrates113 g
Fiber12 g
Sugars69 g
Total Fat2 g
Saturated Fat0.2 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium23 mg
Potassium1493 mg
Calcium68 mg
Iron1.7 mg
Magnesium75 mg
Phosphorus180 mg
Zinc0.9 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C66 mg
Vitamin A116 mcg
Vitamin E1.9 mg
Vitamin K44 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.3 mg
Folate45 mcg
Choline30 mg
Caffeine0 mg
Water596 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.
PflamneH-Sappa. (Plum Soup.) 1 1 lb. plums. 2\ pints water. i^ oz. potato flour. Sugar to taste. Prepare as for Cherry Soup. Blaabeer-Sappe. (BiLBBRRY Soup.) i^ lb. bilberries. 2^ pints water
Cook this with the app: pantry check, scaling, and the assistant.