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Cream Soup with Stock
From The national course in home economics, 1917
Serves 8
Presented as published in 1917. 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
212Calories
6 gProtein
9 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories212 kcal
Protein6.2 g
Carbohydrates9.3 g
Fiber0 g
Sugars5.9 g
Total Fat19 g
Saturated Fat9.1 g
Monounsaturated Fat4 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol144 mg
Sodium57 mg
Potassium225 mg
Calcium180 mg
Iron0.4 mg
Magnesium18 mg
Phosphorus177 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A71 mcg
Vitamin E0.3 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate17 mcg
Choline91 mg
Caffeine0 mg
Water130 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 47. The excerpt below is the record exactly as published.
CREAM SOUP WITH STOCK. Two quarts white stock well seasoned, one quart of milk, scald together and add three tablespoonfuls of flour, two tablespoonfuls of but- ter; when all have been stirred to a smooth paste, cook well; just before serving add one cup of cream. Grate the yokes of four hard-boiled eggs
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