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Cream Soup
From Magnet users cook book, 1920
Serves 2
Recipe by Mrs. I. Card, Walsh, Ont.
Presented as published in 1920. 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
420Calories
19 gProtein
51 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories420 kcal
Protein19 g
Carbohydrates51 g
Fiber2.5 g
Sugars24 g
Total Fat22 g
Saturated Fat9.2 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol74 mg
Sodium1622 mg
Potassium837 mg
Calcium699 mg
Iron8.8 mg
Magnesium75 mg
Phosphorus526 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A157 mcg
Vitamin E0.3 mg
Vitamin K7.6 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)3.1 mg
Folate45 mcg
Choline90 mg
Caffeine0 mg
Water528 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 5. The excerpt below is the record exactly as published.
CREAM SOUP. Milk, 1 quart; salt, 1 teaspoonful; pepper, 4 teaspoon- ful. Bring te boiling point and add, flour, 2 tablespoonsful; butter, 1 table- spoonful; boiling water, 1 cupful. Mix these thoroughly and add to the -milk and boil 2 minutes. This is the foundation of many fish and vegetable soups.—Mrs. I. Card, Walsh, Ont. OYSTER SOUP. Butter, 2 tablespoonsful; flour, 2 tablespoonsful; salt, 1% teaspoonful; pepper, % teaspoonful
Cook this with the app: pantry check, scaling, and the assistant.