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Strawberry Soup
From Cookery for every household, 1914
Serves 2
Quantity, 2.5 pints.
Presented as published in 1914. 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
625Calories
3 gProtein
153 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories625 kcal
Protein3.1 g
Carbohydrates153 g
Fiber0.2 g
Sugars136 g
Total Fat1.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium2.1 mg
Potassium784 mg
Calcium81 mg
Iron1.3 mg
Magnesium60 mg
Phosphorus108 mg
Zinc0.6 mg
Copper0.2 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C290 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate10 mcg
Choline2.6 mg
Caffeine0 mg
Water484 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 102. The excerpt below is the record exactly as published.
Strawberry Soup 2 lbs. strawberries. Lemon juice. | lb. sugar. White wine. 1 qt. cold water
Cook this with the app: pantry check, scaling, and the assistant.