Biersuppe
From The new practical cookery guide, 1913
A unique beer soup with a hint of sweetness.
Presented as published in 1913. 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
1015Calories
18 gProtein
18 gCarbs
96 gFat
Full nutrition (34 nutrients)
Calories1015 kcal
Protein18 g
Carbohydrates18 g
Fiber0.5 g
Sugars0.4 g
Total Fat96 g
Saturated Fat51 g
Monounsaturated Fat21 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol613 mg
Sodium190 mg
Potassium365 mg
Calcium199 mg
Iron2.1 mg
Magnesium26 mg
Phosphorus332 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K5.9 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.2 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water212 g
As published
This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 33. The excerpt below is the record exactly as published.
Biersuppe — German beer, thickened with a white roux, lightly sweetened, cinnamon flavour, finished with yolks and cream, toasted croutons
Cook this with the app: pantry check, scaling, and the assistant.