Chantilly Soup
From English and French cookery, 1890
Presented as published in 1890. 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
890Calories
60 gProtein
125 gCarbs
19 gFat
Full nutrition (33 nutrients)
Calories890 kcal
Protein60 g
Carbohydrates125 g
Fiber28 g
Sugars49 g
Total Fat19 g
Saturated Fat4.9 g
Monounsaturated Fat8.5 g
Polyunsaturated Fat3.9 g
Cholesterol43 mg
Sodium2116 mg
Potassium3441 mg
Calcium440 mg
Iron14 mg
Magnesium243 mg
Phosphorus863 mg
Zinc7.3 mg
Copper1.7 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C203 mg
Vitamin A350 mcg
Vitamin E3.3 mg
Vitamin K1008 mcg
Vitamin B61.6 mg
Vitamin B120 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1.9 mg
Niacin (B3)31 mg
Folate548 mcg
Choline239 mg
Caffeine0 mg
Water1942 g
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 23. The excerpt below is the record exactly as published.
Chantilly Soup. — Boil a pint of green peas, shelled, 3 spring onions, and a sprig of mint, until the peas are tender. Remove the mint and onions, press the peas through a sieve, and pour 3 pints of boiling stock
Cook this with the app: pantry check, scaling, and the assistant.