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Wine Soup (A la Knowlton)

Name: Wine Soup (A la Knowlton)
Yield: 7 servings
Ingredients: one and one-half cups tapioca; one pound seeded raisins; three quarts cold water; one and one-half cups sugar; two or three sticks of cinnamon; the juice of three lemons; If too thick add more wine or water.

From The Times cook book, no. 2, 1905

Serves 7

Stir while cooking to prevent sticking.

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

490Calories

2 gProtein

128 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories490 kcal

Protein2.2 g

Carbohydrates128 g

Fiber6.7 g

Sugars45 g

Total Fat0.6 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium36 mg

Potassium604 mg

Calcium63 mg

Iron2.6 mg

Magnesium28 mg

Phosphorus59 mg

Zinc0.3 mg

Copper0.3 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C26 mg

Vitamin A0.6 mcg

Vitamin E0.1 mg

Vitamin K0.4 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.8 mg

Folate8 mcg

Choline2.7 mg

Caffeine0 mg

Water458 g

Estimated from matched ingredients across 7 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 SOUP (A la Knowlton.) Mrs. Knowlton, No. 411 West Fourth street. — For six persons. Take one and one-half cups tapioca, wash well and let soak in cold wa- ter for two hours; also take one pound seeded raisins, wash well and let soak in cold water in a separate dish. Have at hand four glasses claret, the cheapest, the best, because it will give the sol") a more delicate tart flavor. Into a pot that will hold a gallon or more, put three quarts cold water, then add one and one-half cups sugar, two or three sticks of cinnamon, the juice of three lemons; now add your tapioca and raisins and cook until the tapioca is done; then add your wine and boil about three minutes longer. Serve while hot. Stir while cooking or it will stick to the bottom of pot. If too thick add more wine or water.

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