Swedish Soup
From The home science cook book, 1902
Add cubes of lemon jelly when ready to serve.
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
897Calories
5 gProtein
238 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories897 kcal
Protein4.9 g
Carbohydrates238 g
Fiber23 g
Sugars182 g
Total Fat2.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium65 mg
Potassium1640 mg
Calcium154 mg
Iron1.3 mg
Magnesium93 mg
Phosphorus199 mg
Zinc0.9 mg
Copper0.8 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C72 mg
Vitamin A36 mcg
Vitamin E0.9 mg
Vitamin K11 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.6 mg
Folate0 mcg
Choline61 mg
Caffeine0 mg
Water3687 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 36. The excerpt below is the record exactly as published.
Swedish Soup. Cut up two quarts of apples and boil with two quarts of water until tender. Strain and put the juice on to boil again with a bit of stick cinnamon, lemon peel, and sugar to taste. Mix one tablespoon of corn- starch with one cup of water
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