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Sour Cherry Soup
From The Cook County cook book, 1912
Serves 1
Fruit soups can replace fruit as a first course.
Presented as published in 1912. 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
731Calories
4 gProtein
142 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories731 kcal
Protein3.9 g
Carbohydrates142 g
Fiber8.2 g
Sugars114 g
Total Fat1.5 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium9723 mg
Potassium831 mg
Calcium155 mg
Iron4.7 mg
Magnesium85 mg
Phosphorus120 mg
Zinc0.8 mg
Copper0.4 mg
Manganese3.6 mg
Vitamin D0 mcg
Vitamin C1.3 mg
Vitamin A6.8 mcg
Vitamin E0.3 mg
Vitamin K54 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.2 mg
Folate6.6 mcg
Choline16 mg
Caffeine0 mg
Water374 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 111. The excerpt below is the record exactly as published.
ablespoon of salt, and 1 saltspoon of pepper. Cook for ^ an hr., then strain again, and add 2 cups of milk and a grating of nutmeg, and 1 tablespoon of butter, and re-heat to boiling point. — ^^Mrs. Robert Randall, 908 S. 8th Ave., Maywood, 111. SOUR CHERRY SOUP.— Stone a cup of sour cherries and reserve to serve in the soup. Stew the juice with a pt. of cherries in a qt. of water and press through a fine sieve. Heat to the boil- ing point and thicken with a teaspoon of cornstarch, diluted with water to pour, or mixed with ^ cup of sugar; let cook 15 minutes. Meanwhile, pound the cherry-stones an<i heat them with a cup of red wine
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Cook this with the app: pantry check, scaling, and the assistant.