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Swedish Soup

Name: Swedish Soup
Yield: 3 servings
Ingredients: one-third cup meal tapioca; one cup cold water; three cups boiling water; one-half teaspoon salt; three-inch stick cinnamon; one pint claret wine; one-half cup powdered sugar

From The Times cook book, no. 2, 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

463Calories

4 gProtein

83 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories463 kcal

Protein4.1 g

Carbohydrates83 g

Fiber5.4 g

Sugars24 g

Total Fat1.2 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol0 mg

Sodium938 mg

Potassium242 mg

Calcium220 mg

Iron17 mg

Magnesium35 mg

Phosphorus69 mg

Zinc0.5 mg

Copper0 mg

Manganese1.2 mg

Vitamin D0 mcg

Vitamin C0.2 mg

Vitamin A0.8 mcg

Vitamin E0.1 mg

Vitamin K1.6 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.4 mg

Niacin (B3)4.3 mg

Folate66 mcg

Choline15 mg

Caffeine0 mg

Water409 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 32. The excerpt below is the record exactly as published.

SWEDISH SOUP. Miss Emilia Landbsrg, No. 2400 :iou,'h Flower street.— One- third cup meal tapioca, one cup cold water, three cups boiling wa':er, one-half teaspoon salt, three-inch stick cinnamon, one pint claret wine, one-half cup powdered sugar

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