gluten-freenut-freesoy-freefish-freeshellfish-free
Antwerp Soup
From The housewife's referee, 1898
Serves 5
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
460Calories
17 gProtein
9 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories460 kcal
Protein17 g
Carbohydrates9 g
Fiber0.1 g
Sugars2.3 g
Total Fat39 g
Saturated Fat21 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol320 mg
Sodium858 mg
Potassium902 mg
Calcium126 mg
Iron2.2 mg
Magnesium43 mg
Phosphorus295 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D1.2 mcg
Vitamin C4.8 mg
Vitamin A119 mcg
Vitamin E0.8 mg
Vitamin K27 mcg
Vitamin B60.3 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3.5 mg
Folate45 mcg
Choline196 mg
Caffeine0 mg
Water472 g
Estimated from matched ingredients across 5 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.
Antwerp Soup. — Take two quarts of good veal stock, put in a small handful of sliced spinach and sorrel, and let it boil till it is tender ; season it with salt, and while it is boihng (but about two minutes before serving) stir into it one pint of cream previously well mixed with the yolks of six eggs
Cook this with the app: pantry check, scaling, and the assistant.