Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Apple | 1 medium (182g) | 95 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Soup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 cups of water
- 1 tablespoon sag-o
- 4 cups of milk
- 2 cups of water
- 2 cups of berries
- 8 cups of water at least half an hour
- a piece of lemon peeling
- a piece of cinnamon
- a small piece of cinnamon
- a tablespoonful of sag-o
- 23 apple soup
- six apples
- salt
- cinnamon
Directions
Soups. 23
Apple Soup.
Peel and core six apples, cut them up and boil them well in 8 cups of water, boil till tender, strain throug-h a colender; return to pot, boil up ag-ain with a little cinna- mon bark, a piece of lemon peeling- and sug-ar to taste, and a tiny bit of salt and serve either hot or cold.
Prune Soup.
\ pound of prunes, wash them well, add 8 cups of water and boil, add a piece of cinnamon, lemon peeling-, when it beg-ins to boil, 1 tablespoon sag-o and sug-ar to taste, boil altog-ether one hour. Serve either hot or cold.
Milk Soup.
Add to 4 cups of milk, 2 cups of water, a small piece of cinnamon, a piece of lemon peeling-, a teaspoonf ul of but- ter. When boiling- add a little salt and a tablespoonful of sag-o, boil until clear.
Blackberry Soup.
Take 2 cups of berries, and boil with 8 cups of water at least half an hour. Strain and return the juice to the fire. When boiling- add a tablespoonful of sag-o, a piece of lemon peeling- and cinnamon and sug-ar to taste.
Mrs. J. Cohen.
JAMES H. AITKEN ROBERT AITKEN
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