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Red Raspberry Soup

Name: Red Raspberry Soup
Yield: 4 servings
Ingredients: one pound granulated sugar; two quarts of red raspberries; a tablespoon of cornstarch; a half-pint of sherry

From Fruit recipes, 1907

Serves 4

Serve chilled.

Presented as published in 1907. 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

631Calories

4 gProtein

154 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories631 kcal

Protein3.5 g

Carbohydrates154 g

Fiber12 g

Sugars132 g

Total Fat2.6 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Omega-30.1 g

Cholesterol0 mg

Sodium381 mg

Potassium569 mg

Calcium74 mg

Iron2.4 mg

Magnesium71 mg

Phosphorus93 mg

Zinc0.9 mg

Copper0.3 mg

Manganese1.7 mg

Vitamin D0 mcg

Vitamin C49 mg

Vitamin A11 mcg

Vitamin E2.1 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.9 mg

Folate79 mcg

Choline2.9 mg

Caffeine0 mg

Water290 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 5. The excerpt below is the record exactly as published.

RED RASPBERRY SOUP Add one pound granulated sugar to two quarts of red raspberries well looked over and mashed. Let stand an hour, then put through sieve. Heat gradually, stirring carefully, and when at boiling point add a tablespoon of cornstarch which has been dissolved in just a little cold water. When clear, smooth, and thickened add a half- pint of sherr

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