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Another Old Scotch White Soup (Potage a la Reine)
From The thorough good cook, 1895
Serves 1
This soup can be made more elaborate by adding almonds and other ingredients.
Presented as published in 1895. 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
760Calories
25 gProtein
34 gCarbs
60 gFat
Full nutrition (34 nutrients)
Calories760 kcal
Protein25 g
Carbohydrates34 g
Fiber12 g
Sugars6.5 g
Total Fat60 g
Saturated Fat20 g
Monounsaturated Fat24 g
Polyunsaturated Fat8.8 g
Omega-30.2 g
Cholesterol95 mg
Sodium927 mg
Potassium853 mg
Calcium176 mg
Iron7.6 mg
Magnesium115 mg
Phosphorus332 mg
Zinc3.4 mg
Copper1.3 mg
Manganese0.9 mg
Vitamin D0.5 mcg
Vitamin C43 mg
Vitamin A32 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B120.9 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7.1 mg
Folate113 mcg
Choline54 mg
Caffeine0 mg
Water184 g
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 71. The excerpt below is the record exactly as published.
Another Old Scotch White Soup (Potage a la Heine). Take a large knuckle of the Avhitest veal that you can get ; but in these days, for humanitarian reasons, calves are no longer "bled," and the meat is tw^o or three shades, darker than Avas formerly the case. Let the knuckle be Avell broken and soaked ; then take a foAvl skinned, or tAvo chickens ; a quarter of a pound of Avell- coloured lean undressed bacon;. 110 THE THOROUGH GOOD COOK. lemon-thyme, onions, carrot, celery, and a turnip, a few white peppercorns, and two blades of mace
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Cook this with the app: pantry check, scaling, and the assistant.