BiFnen-Sni^ (Pear Soup)
From German cookery for the English kitchen, 1906
Semolina dumplings are a good addition to this soup.
Presented as published in 1906. 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
641Calories
7 gProtein
165 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories641 kcal
Protein6.6 g
Carbohydrates165 g
Fiber28 g
Sugars92 g
Total Fat1.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium120 mg
Potassium1132 mg
Calcium123 mg
Iron3.6 mg
Magnesium85 mg
Phosphorus147 mg
Zinc1.2 mg
Copper0.9 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A9.3 mcg
Vitamin E1.1 mg
Vitamin K40 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.5 mg
Folate109 mcg
Choline46 mg
Caffeine0 mg
Water1710 g
As published
This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 11. The excerpt below is the record exactly as published.
BiFnen-Sni^. (Pear Soup.) For 6 Persons. Time of Preparation : i\ hour. •^ teaspoonful aniseed. Sugar to taste. A stick of cinnamon. 2 lbs. pears. I quart water. I gin sweet or sour cream. I oz. flour
Cook this with the app: pantry check, scaling, and the assistant.