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Cream of Sorrel
From The table, 1889
Serves 4
Presented as published in 1889. 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
499Calories
14 gProtein
37 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories499 kcal
Protein14 g
Carbohydrates37 g
Fiber1.4 g
Sugars7.9 g
Total Fat38 g
Saturated Fat9.9 g
Monounsaturated Fat8 g
Polyunsaturated Fat4.4 g
Omega-30.1 g
Cholesterol55 mg
Sodium1539 mg
Potassium285 mg
Calcium265 mg
Iron2.1 mg
Magnesium32 mg
Phosphorus203 mg
Zinc1 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D1.5 mcg
Vitamin C14 mg
Vitamin A130 mcg
Vitamin E1.8 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.9 mg
Folate10 mcg
Choline18 mg
Caffeine0 mg
Water158 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 101. The excerpt below is the record exactly as published.
Cream of Sorrel,— Steam three good handfuls of well-cleaned sorrel with one ounce of butter. After cooking ten minutes, rub through a sieve into a saucepan; add a quart of white broth (No. 99), and one pint of bechamel sauce (No. 154); season with half a tablespoonful of salt and a teaspoonful of pepper and let boil for fifteen minutes. Thicken the soup before serving with half a cupful of cream and the yolks of two raw eggs well beaten together, adding six slices of bread
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