vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Clear Soup with Royale Paste
From Miss Corson's practical American cookery and household management, 1885
Serves 1
Serve immediately after adding the royale paste.
Presented as published in 1885. 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
335Calories
26 gProtein
13 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories335 kcal
Protein26 g
Carbohydrates13 g
Fiber0.8 g
Sugars6.8 g
Total Fat19 g
Saturated Fat6.3 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol744 mg
Sodium563 mg
Potassium692 mg
Calcium122 mg
Iron3.9 mg
Magnesium34 mg
Phosphorus419 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D4 mcg
Vitamin C9.5 mg
Vitamin A335 mcg
Vitamin E2.4 mg
Vitamin K3 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.8 mg
Folate94 mcg
Choline597 mg
Caffeine0 mg
Water212 g
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 99. The excerpt below is the record exactly as published.
CLEAR SOUP WITH ROYALE PASTE. Into clear soup, made as directed in the proper recipe, put, for each quart, half a cupful of little strips of royak paste made as follows : Beat together the yolks of four raw eggs, a gill of clear soup, and a palatable seasoning of salt and grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.