gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chantilly Soup
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for six persons.
Presented as published in 1892. 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
148Calories
10 gProtein
21 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories148 kcal
Protein10 g
Carbohydrates21 g
Fiber4.7 g
Sugars8.2 g
Total Fat3.2 g
Saturated Fat0.8 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.7 g
Cholesterol7.1 mg
Sodium353 mg
Potassium574 mg
Calcium73 mg
Iron2.3 mg
Magnesium40 mg
Phosphorus144 mg
Zinc1.2 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C34 mg
Vitamin A58 mcg
Vitamin E0.5 mg
Vitamin K168 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.1 mg
Folate91 mcg
Choline40 mg
Caffeine0 mg
Water324 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 333. The excerpt below is the record exactly as published.
Chantilly Soup.— Boil one pint of young green peas, shelled, three spring onions, and a sprig of mint, until the peas are quite tender. Kemove the mint and the onions, press the peas through a sieve, and poui- three pints of nicely- flavoured boiling stock
Cook this with the app: pantry check, scaling, and the assistant.