Try this Bubbes Fruit Soup recipe, or contribute your own.
Suggest a better description1. Place all the fruit and sugar in 6-quart pot and cover with water. Cook until fruit is tender, 1/2-3/4 hour. 2. While fruit is cooking, mix arrowroot and water. When mixture is completely dissolved add it to soup (around 10 minutes before soup is finished). Bring to a simmer for remaining 10 minutes. CHILL NOTE: This is may read gourmet, but it is a very OLD Jewish soup and my Bubbe made it on those hot summer nights when nothing else would do. You can vary the fruits. I had forgotten about it until I had my memory jogged on one of the cruises Dad and I took. SOURCE: A Jewish Mothers Cookbook; Author, Elaine Radis; published on disk by ONE COMMAND SOFTWARE, 1995. Posted to JEWISH-FOOD digest by Nancy Berry
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Serving Size: 1 Serving (397g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 27 | ||
Calories from Fat: 2 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.6mg | 0 % | |
Potassium 146.9mg | 4 % | |
Total Carbohydrate 6.3g | 2 % | |
Dietary Fiber 1.1g | 5 % | |
Sugars, other 5.2g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 27
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