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Strawberry Soup
From With a saucepan over the sea, 1902
Serves 5
Presented as published in 1902. 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
461Calories
1 gProtein
106 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories461 kcal
Protein1.2 g
Carbohydrates106 g
Fiber0 g
Sugars100 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium16 mg
Potassium379 mg
Calcium49 mg
Iron0.9 mg
Magnesium35 mg
Phosphorus56 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C108 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.9 mcg
Choline4.7 mg
Caffeine0 mg
Water535 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 15. The excerpt below is the record exactly as published.
STRAWBERRY SOUP. Wash and drain % pound of strawberries, sprinkle them with sugar, set them aside. Make a syrup of I pound of sugar and 3 pints of water, add i yi pounds of strawberries and the juice of a lemon. Mash, strain, and cool this ; add % pint of light wine
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