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Condé Soup
From Practical household cookery, 1891
Serves 5
Soak dry beans for at least ten hours before boiling.
Presented as published in 1891. 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
505Calories
33 gProtein
81 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories505 kcal
Protein33 g
Carbohydrates81 g
Fiber29 g
Sugars5.5 g
Total Fat6 g
Saturated Fat1.5 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat2 g
Omega-30.5 g
Cholesterol18 mg
Sodium412 mg
Potassium1394 mg
Calcium198 mg
Iron7.2 mg
Magnesium158 mg
Phosphorus489 mg
Zinc3.4 mg
Copper0.7 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C3.1 mg
Vitamin A5.7 mcg
Vitamin E0.1 mg
Vitamin K2.5 mcg
Vitamin B60.6 mg
Vitamin B120.1 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.9 mg
Folate396 mcg
Choline159 mg
Caffeine0 mg
Water442 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 11. The excerpt below is the record exactly as published.
COND^ SOUP. Put two pounds of coloured haricot beans if fresh, or one pound if dry, into a stewpan, together with one partridge, a slice of gammon, and three pints of chicken broth properly seasoned with salt and pepper. Set it to PRACTICAL HOUSEHOLD COOKERY. 25 the boil, and after an hour or so of boiling take the partridge and ham out; pass the beans through a sieve by rubbing with a wooden spoon ; put it in the stewpnn again with the broth ; let it simmer for five or six minutes longer; then pour it into a soup-tureen with three spoon- fuls of croiiton
Cook this with the app: pantry check, scaling, and the assistant.