Frenchgluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Clear Mushroom Soup
From Boston Cooking-School cook book, 1896
Serves 4
Presented as published in 1896. 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
18Calories
3 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories18 kcal
Protein3.1 g
Carbohydrates1.7 g
Fiber0.3 g
Sugars0.6 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium267 mg
Potassium155 mg
Calcium4.9 mg
Iron0.4 mg
Magnesium2.6 mg
Phosphorus37 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate5.8 mcg
Choline4.9 mg
Caffeine0 mg
Water123 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 60. The excerpt below is the record exactly as published.
CLEAR MUSHROOM SOUP 14 pound mushrooms Sherry wine 3 pints consomme
Cook this with the app: pantry check, scaling, and the assistant.