gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Apple Soup (Soupe a la Bourguignon)
From Modern cookery, in all its branches, 1884
Serves 6
Presented as published in 1884. 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
198Calories
10 gProtein
29 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories198 kcal
Protein10 g
Carbohydrates29 g
Fiber1.5 g
Sugars18 g
Total Fat4.9 g
Saturated Fat1.3 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol12 mg
Sodium564 mg
Potassium522 mg
Calcium18 mg
Iron1 mg
Magnesium21 mg
Phosphorus120 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C5.3 mg
Vitamin A6.2 mcg
Vitamin E0.2 mg
Vitamin K1.5 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.4 mg
Folate20 mcg
Choline40 mg
Caffeine0 mg
Water462 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 48. The excerpt below is the record exactly as published.
PPLE SOUP. ( Soupe a la Bourguignon.) Clear the fat from five pints of good mutton broth, bouillon , or shin of beef stock, and strain it through a fine sieve ; add to it when it boils, a pound and a half of good cooking apples, and stew them MODERN COOKERY. [chap. I. 22 cbAvn iii it very softly to a smooth pulp ; press the whole through a strainer, add a small teaspoonful of powdered ginger and plenty of pepper
Cook this with the app: pantry check, scaling, and the assistant.