Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 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
- 4 cups peeled
- 1 teaspoon cornstarch
- 3 teaspoons sugar
- 1 cup of rice
- a pinch of salt
- cinnamon
- salt
- lemon peel
Directions
To be eaten Warm or Cold
These are made of almost any well flavored fruit, cooked soft and mashed, sufficient water added, with a little thickening, sugar and spice. They are espe- cially welcome in summer; may be eaten as a first course, or set aside to be used as a drink during the meal.
Fruit Soups. 125
Ingredients. 4 cups peeled and quar-
Apple soup, No. 1. , \
tered apples, cooked to a mush in a little water, 1^ pts. water, 1 teaspoon cornstarch, 3 teaspoons sugar, £ teaspoon cinnamon, a pinch of salt. NO. 2. A soup plate full apples, 1 cup of rice.
Cook soft and rub through a sieve, adding a little sugar, cinnamon, lemon peel, and an egg yolk. Thin sufficiently with water.
NO. 3. Instead of rice, use in the above recipe
bread with the addition of a few India currants. NO. 4. ,» Instead of rice, use oatmeal and cook
till soft, or use that already cooked.
Make like apple soup, but if the
Plum Soup. aj irtii
plums are very sour add a little soda, — J teaspoon to a qt. of soup, cherry Soup. Made in the same manner.
These soups may also be made of dried plums, prunes or dried sour cherries. Soak the fruit over night. Soups of Pears, If soup is made of a milder fruit, as etc- pears, which are at some seasons so
cheap, add a few sour apples or more spice, to give flavor.