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Champagne Soup

Name: Champagne Soup
Yield: 2 servings
Ingredients: Set the contents of a bottle of champagne; the grated peel and the juice of one lemon; a quarter of a pound of sugar; the yolks of ten eggs

From The new Annie Dennis cook book, 1905

Serves 2

Presented as published in 1905. 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

601Calories

32 gProtein

63 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories601 kcal

Protein32 g

Carbohydrates63 g

Fiber1.4 g

Sugars59 g

Total Fat24 g

Saturated Fat7.8 g

Monounsaturated Fat9.2 g

Polyunsaturated Fat4.8 g

Omega-30.1 g

Cholesterol930 mg

Sodium357 mg

Potassium424 mg

Calcium155 mg

Iron4.7 mg

Magnesium35 mg

Phosphorus505 mg

Zinc3.3 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D5 mcg

Vitamin C27 mg

Vitamin A401 mcg

Vitamin E2.7 mg

Vitamin K0.8 mcg

Vitamin B60.5 mg

Vitamin B122.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1.2 mg

Niacin (B3)0.3 mg

Folate123 mcg

Choline738 mg

Caffeine0 mg

Water246 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 63. The excerpt below is the record exactly as published.

Champagne Soup Set the contents of a bottle of champagne over the jire till it boils, put in the grated peel and the juice of one lemon and a quarter of a pound of sugar. Beat the yolks of ten eggs

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