Red Currant Soup

Name: Red Currant Soup
Ingredients: One and one-half pounds of red currents; three-quarters of a pound of sugar; a little lemon peel

From A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ..., 1887

Presented as published in 1887. 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

1691Calories

10 gProtein

433 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories1691 kcal

Protein9.5 g

Carbohydrates433 g

Fiber29 g

Sugars390 g

Total Fat2.4 g

Saturated Fat0.1 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.6 g

Cholesterol0 mg

Sodium10 mg

Potassium1878 mg

Calcium228 mg

Iron7 mg

Magnesium89 mg

Phosphorus299 mg

Zinc1.6 mg

Copper0.8 mg

Manganese1.3 mg

Vitamin D0 mcg

Vitamin C279 mg

Vitamin A14 mcg

Vitamin E0.7 mg

Vitamin K75 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.7 mg

Folate54 mcg

Choline52 mg

Caffeine0 mg

Water572 g

As published

This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 10. The excerpt below is the record exactly as published.

RED CURRANT SOUP. One and one-half pounds of red currents with three- quarters of a pound of sugar, a little lemon peel

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