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Cream Soup (Potage a la Creme) a la Gouffe
From The Swedish, French, American cook book, 1918
Serves 2
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
560Calories
17 gProtein
59 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories560 kcal
Protein17 g
Carbohydrates59 g
Fiber0.6 g
Sugars12 g
Total Fat28 g
Saturated Fat14 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol78 mg
Sodium1014 mg
Potassium815 mg
Calcium67 mg
Iron2.1 mg
Magnesium34 mg
Phosphorus207 mg
Zinc1.1 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C44 mg
Vitamin A20 mcg
Vitamin E0.4 mg
Vitamin K4 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)9.8 mg
Folate43 mcg
Choline59 mg
Caffeine0 mg
Water641 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 58. The excerpt below is the record exactly as published.
ream Soup ( Potage a la Creme ) a la Gouffe Half cup of tomato juice, four cups chicken stock, one cup of the water that the tongue is cooked in, half cup tapioca, some chicken, tongue, and truffles for garnishing. How to Make It. Mix tomato juice, tongue broth, and the chicken stock together. When hot, add a small half cup of tapioca that has been soaked for two hours in cold water. Let simmer until well done — about half hour; skim well; garnish with dices of cooked chicken, strips of tongue, and truffles. Just before serving, flavor with sherry, add a half cup of cream
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