vegetarianpescatariangluten-freenut-freefish-freeshellfish-free

Clear Soup

Name: Clear Soup
Yield: 4 servings
Ingredients: the whites of three eggs; the broken shells of the eggs

From Temperance cook book, 1887

Serves 4

Presented as published in 1887. 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

79Calories

3 gProtein

8 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories79 kcal

Protein3.4 g

Carbohydrates8 g

Fiber0.4 g

Sugars6.4 g

Total Fat3.7 g

Saturated Fat2.3 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol2.9 mg

Sodium9.9 mg

Potassium47 mg

Calcium24 mg

Iron0.3 mg

Magnesium7.9 mg

Phosphorus26 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A7.4 mcg

Vitamin E0.1 mg

Vitamin K0.7 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0 mg

Folate1.5 mcg

Choline5.8 mg

Caffeine2.5 mg

Water20 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 9. The excerpt below is the record exactly as published.

CLEAR SOUP. Let it cool; then beat up the whites of three eggs; stir them in- to the cold soup with the broken shells of the eggs

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