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Beer Soup

Name: Beer Soup
Yield: 6 servings
Ingredients: 1 % qts. of beer; % qt. water; % lb. sugar; 3 tbsps. of flour or cornstarch; 1 stick of cinnamon; 3 slices of lemon or lemon sugar; 3 eggs; 1 pinch of salt

From The art of German cooking and baking, 1922

Serves 6

Presented as published in 1922. 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

359Calories

0 gProtein

92 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories359 kcal

Protein0.1 g

Carbohydrates92 g

Fiber0.5 g

Sugars88 g

Total Fat0.3 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium1.6 mg

Potassium9.4 mg

Calcium9.9 mg

Iron0.1 mg

Magnesium1.7 mg

Phosphorus3 mg

Zinc0 mg

Copper0 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0.1 mcg

Vitamin E0 mg

Vitamin K0.3 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate1.2 mcg

Choline0.7 mg

Caffeine0 mg

Water8.2 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 7. The excerpt below is the record exactly as published.

BEER SOUP. Quantity tor 6 Persons. 1 % qts. of beer 1 pinch of salt % qt. water 3 tbsps. of flour or cornstarch 1 stick of cinnamon 3 slices of lemon or lemon sugar 2 cloves 3 eggs ' % lb. sugar

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