Swedish Fruit Soup
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 126. Vision transcription from the scanned page; needs review.
Import into Nextcloud Cookbook
Copy this page address, then paste it into Download recipe from URL in Cookbook.
Ingredients
- 1/2 of an 8-ounce package (about 3/4 cup) mixed dried fruit
- 2 cups water
- 1/4 cup raisins
- 2 inches stick cinnamon
- 1 cup unsweetened pineapple juice
- 1 tablespoon quick-cooking tapioca
- 1/4 cup currant jelly
- 2 tablespoons brown sugar
- 1 medium orange, peeled, thinly sliced, and quartered
Instructions
- Pit prunes. Cut up large pieces of dried fruit. In a medium saucepan combine mixed dried fruit, water, raisins, and cinnamon. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.
- Meanwhile, combine pineapple juice and tapioca; let stand 5 minutes. Stir into cooked fruit mixture along with jelly and brown sugar. Bring to boiling; reduce heat. Cover and simmer for 5 minutes, stirring occasionally. Remove stick cinnamon. Stir in orange. Serve warm or chilled.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Fruit soup (Swedish Varma Koppen) (3077175410).jpg" by Josefine Stenudd from Gothenburg, Sweden; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0); source: https://commons.wikimedia.org/wiki/File:Fruit_soup_(Swedish_Varma_Koppen)_(3077175410).jpg. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.