Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegangluten-freedairy-freenut-free
Iced Fruit Soup
From The Monmouth Baptist ladies' cook book, 1907
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- one quart of water
- one grated pineapple
- six peaches
- one banana
- two tablespoons of arrowroot
- juice of one lemon
Method
Simmer pineapple in water until tender.
Add peaches and banana, then press through a sieve.
Add boiling water and arrowroot, simmer, sweeten, and serve cold.
Nutrition per serving
48Calories
1 gProtein
12 gCarbs
0 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 1. The excerpt below is the record exactly as published.
ICED FRUIT SOUP. Simmer one grated pineapple in one quart of water until tender, then add six peaches, one banana, and cook until they can be pressed through a sieve. Add a quart of boiling water and two tablespoons of ar- rowroot blended in a little cold water. Simmer five minutes ; add juice of one lemon
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