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Wine Fruit Soup
From The Times cook book, no. 2, 1905
Serves 4
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
542Calories
3 gProtein
130 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories542 kcal
Protein3.2 g
Carbohydrates130 g
Fiber7 g
Sugars75 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium25 mg
Potassium805 mg
Calcium81 mg
Iron2.4 mg
Magnesium48 mg
Phosphorus99 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C28 mg
Vitamin A17 mcg
Vitamin E0.3 mg
Vitamin K28 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.3 mg
Folate12 mcg
Choline16 mg
Caffeine0 mg
Water357 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 37. The excerpt below is the record exactly as published.
WINE FRUIT SOUP. Mrs. Carrie Berenstein, No. 982 Vernon avenue. Take one cup of raisins, one cup of prunes; wash and put them on in a quart of water with some stick cinnamon; when the fruit is cooked stir in a cup of sago, two slices of lemon, a pinch of salt, one-half cup of sugar, some apples fresh, or dried may be used. When the sago is transparent put in a cup of claret wine
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