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Fruit Soup


1/2 lb. prunes
1 c. seeded raisins
1 orange, sliced
4 tbsp. tapioca
1/4 lb. dried apricots
3 apples, diced
1 lemon, sliced
1 c. sugar
1 stick cinnamon

apple juice (optional)

Soak overnight fruits, tapioca, sugar, cinnamon, orange and lemon in enough water (or apple juice) to cover. In the morning, add diced apples and water and cook until fruit is soft.  This soup may be served either hot or cold. 1 pint canned apricots may be used in place of the dried apricots