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Andalusian Soup

Name: Andalusian Soup
Yield: 6 servings
Ingredients: two quarts of fish stock; three tablespoonfuls of onion puree; the yolks of three eggs; four ounces of whiting; four ounces of tomato puree; a pinch of red pepper

From The housewife's referee, 1898

Serves 6

If the tomatoes are not a good color, add a little cherry red or cochineal.

Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

111Calories

13 gProtein

3 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories111 kcal

Protein13 g

Carbohydrates3 g

Fiber0.4 g

Sugars1.2 g

Total Fat4.6 g

Saturated Fat1.2 g

Monounsaturated Fat1.3 g

Polyunsaturated Fat1.3 g

Omega-30 g

Cholesterol106 mg

Sodium686 mg

Potassium431 mg

Calcium121 mg

Iron1.4 mg

Magnesium14 mg

Phosphorus193 mg

Zinc0.8 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D0.8 mcg

Vitamin C2 mg

Vitamin A49 mcg

Vitamin E0.8 mg

Vitamin K0.7 mcg

Vitamin B60.1 mg

Vitamin B121 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)4.6 mg

Folate27 mcg

Choline115 mg

Caffeine0 mg

Water354 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 59. The excerpt below is the record exactly as published.

Andalnsian Soup. — Take two quarts of fish stock and keep it boiling. Mix together in a basin three tablespoon- fuls of onion puree, and the yolks of three eggs. Make a SOUP MAKING 87 force-meat with four ounces of whiting, four ounces of tomato puree, and a pinch of red pepper

Cook this with the app: pantry check, scaling, and the assistant.