vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cream of Sorrel Soup (Soupe a la Creme d’Oseille)
From The Swedish, French, American cook book, 1918
Serves 4
Presented as published in 1918. 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
304Calories
6 gProtein
19 gCarbs
25 gFat
Full nutrition (33 nutrients)
Calories304 kcal
Protein6.4 g
Carbohydrates19 g
Fiber0 g
Sugars0 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0 g
Cholesterol68 mg
Sodium20 mg
Potassium60 mg
Calcium48 mg
Iron1.8 mg
Magnesium6 mg
Phosphorus158 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C153 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.2 mg
Niacin (B3)2.5 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water473 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 61. The excerpt below is the record exactly as published.
ream of Sorrel Soup ( Soupe a la Creme d’Oseille) One quart of sorrel; wash well and see that there is no sand left in it. Put in a kettle with one quart of water, a speck of baking soda, and salt; cook very green for about ten to fifteen minutes after it has boiled. Put on a board and chop very fine. Add to that two quarts of white broth, made from veal or chicken that is well seasoned with salt and different vegetables and thickened with a tablespoon of cornstarch. Add one tablespoon butter and, just before serving, add one cup of cream
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.