Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Swedish Fruit Soup
From Fruit recipes, 1907
Serves 8
Adjust sweetness as desired.
A modern interpretation · AI-generated from the original record
Ingredients
- one-third part of apricots or prunes
- two-thirds dried apples
- a cup of raisins or currants
- a tablespoon of tapioca or sago
- two quarts of water
- a little sugar or salt as liked
Method
Soak apples overnight in water.
In the morning, simmer with raisins, cinnamon, and tapioca or sago until tender.
Add sugar or salt to taste.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 5. The excerpt below is the record exactly as published.
SWEDISH FRUIT SOUP Allow one-third part of apricots or prunes to two-thirds dried apples, in proportion of a cup of the apples to two quarts of water. Wash and soak over night in the water (cold). In the morning place on the stove with a cup of raisins or currants, or half and half, a sprinkling of cinnamon and tablespoon of tapioca or sago. Add another quart of cold water and simmer till fruits and tapioca or sago are tender, Add a little sugar or salt as liked
Cook this with the app: pantry check, scaling, and the assistant.