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Clear Soup with Mixed Flavoring
From The art of cookery, 1899
Serves 2
Recommended for those who think wine indispensable in clear soup.
Presented as published in 1899. 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
433Calories
14 gProtein
60 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories433 kcal
Protein14 g
Carbohydrates60 g
Fiber3.1 g
Sugars15 g
Total Fat16 g
Saturated Fat6.2 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat3.1 g
Omega-30 g
Cholesterol28 mg
Sodium3674 mg
Potassium1125 mg
Calcium60 mg
Iron3.9 mg
Magnesium88 mg
Phosphorus181 mg
Zinc5.6 mg
Copper1.2 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A80 mcg
Vitamin E4.5 mg
Vitamin K11 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.5 mg
Folate49 mcg
Choline79 mg
Caffeine0 mg
Water507 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 48. The excerpt below is the record exactly as published.
Clear Soup with Mixed Flavoring. — Mix together a tablespoonful of lemon juice, a teaspoonful of sugar, half a teaspoonful of lemon peel, a quarter of a tea- spoonful of grated nutmeg, and ten drops extract of ginger. Add to a quart of soup stock before clarify- ing
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