vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Cream Soup
From Harper's cook book encyclopædia, 1902
Serves 3
Arrow-root, ground rice, or common flour can be used instead of almonds. If cream is unavailable, use new milk mixed with egg yolks.
Presented as published in 1902. 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
599Calories
4 gProtein
17 gCarbs
58 gFat
Full nutrition (33 nutrients)
Calories599 kcal
Protein4.5 g
Carbohydrates17 g
Fiber5.3 g
Sugars1.5 g
Total Fat58 g
Saturated Fat33 g
Monounsaturated Fat12 g
Polyunsaturated Fat0.4 g
Cholesterol161 mg
Sodium55 mg
Potassium247 mg
Calcium165 mg
Iron1.5 mg
Magnesium29 mg
Phosphorus105 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C45 mg
Vitamin A4.3 mcg
Vitamin E0.1 mg
Vitamin K3.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate13 mcg
Choline3.1 mg
Caffeine0 mg
Water119 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 427. The excerpt below is the record exactly as published.
table-spoonful of stale bread- crumbs and a- small blade of mace finely powdered. When the mixture is smooth, stir it very gradually into a pint of cream, and add a pint of the stock ; put into it an inch of thin lemon- rin
Cook this with the app: pantry check, scaling, and the assistant.