pescatariannut-freeegg-freesoy-free
Budden Cali Soup
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 2
Serve at once.
Presented as published in 1902. 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
395Calories
21 gProtein
40 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories395 kcal
Protein21 g
Carbohydrates40 g
Fiber4.3 g
Sugars23 g
Total Fat23 g
Saturated Fat9.3 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol81 mg
Sodium1364 mg
Potassium858 mg
Calcium697 mg
Iron4 mg
Magnesium91 mg
Phosphorus570 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D4.7 mcg
Vitamin C3.7 mg
Vitamin A158 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B123 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)2.1 mg
Folate17 mcg
Choline87 mg
Caffeine0 mg
Water442 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 53. The excerpt below is the record exactly as published.
Budden Cali Boup While one quart of milk is heating in a doublé boiler, place a tablespoon of butter in a stewpan till it boils, — but does not brown, — add two tablespoons of flour, and when that is well mixed in, one teaspoon each of salt and celery salt, and a salt- qx>on of white pepper. Add this hot thickening to the milk. Take a small can of salmon
Cook this with the app: pantry check, scaling, and the assistant.