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Strawberry Soup
From The new Annie Dennis cook book, 1905
Serves 3
Presented as published in 1905. 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
535Calories
8 gProtein
93 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories535 kcal
Protein7.6 g
Carbohydrates93 g
Fiber5.3 g
Sugars70 g
Total Fat4.6 g
Saturated Fat1.3 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol124 mg
Sodium206 mg
Potassium150 mg
Calcium127 mg
Iron2 mg
Magnesium22 mg
Phosphorus104 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.7 mcg
Vitamin C43 mg
Vitamin A55 mcg
Vitamin E0.5 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.5 mg
Folate41 mcg
Choline104 mg
Caffeine0 mg
Water505 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 63. The excerpt below is the record exactly as published.
Strawberry Soup Take half a box of berries, the small wild berries are the best, stew them with one quart of water, half cup of grated bread crumbs, one stick of cinnamon and a small piece of lemon peel, for three-quarters of an hour. Meanwhile take the remaining berries, let them come to a boil in a thin syrup of sugar and beat the yolks of two eggs in half cup of claret. When the soup has cooked sufficiently, rub the mass through a sieve, put in a cupful of sugar and a pint of claret
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