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Cream Soup with Stock
From The Cook County cook book, 1912
Serves 6
A creamy soup enriched with egg yolks.
Presented as published in 1912. 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
293Calories
11 gProtein
12 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories293 kcal
Protein11 g
Carbohydrates12 g
Fiber0 g
Sugars7.9 g
Total Fat26 g
Saturated Fat12 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol194 mg
Sodium118 mg
Potassium334 mg
Calcium244 mg
Iron0.8 mg
Magnesium27 mg
Phosphorus257 mg
Zinc1.2 mg
Copper0 mg
Manganese0 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A105 mcg
Vitamin E0.4 mg
Vitamin K1 mcg
Vitamin B60.2 mg
Vitamin B121.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.5 mg
Folate22 mcg
Choline127 mg
Caffeine0 mg
Water192 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 118. The excerpt below is the record exactly as published.
CREAM SOUP WITH STOCK.— Scald together 2 qts. white stock, well seasoned. 1 qt. of milk, and add 3 tablespoons of flour, 2 of butter; w^hen all have been stirred to a smooth paste, cook well; just before serving add 1 cup of cream. Grate the yolks of 4 hard-boiled eggs
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