Cressy Soup
From Dainty dinners and dishes for Jewish families, 1907
Presented as published in 1907. 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
778Calories
5 gProtein
60 gCarbs
60 gFat
Full nutrition (34 nutrients)
Calories778 kcal
Protein5.5 g
Carbohydrates60 g
Fiber8.1 g
Sugars0.6 g
Total Fat60 g
Saturated Fat18 g
Monounsaturated Fat25 g
Polyunsaturated Fat14 g
Omega-30.1 g
Cholesterol58 mg
Sodium115 mg
Potassium319 mg
Calcium209 mg
Iron5 mg
Magnesium89 mg
Phosphorus90 mg
Zinc1.1 mg
Copper0.4 mg
Manganese13 mg
Vitamin D2.7 mcg
Vitamin C0 mg
Vitamin A2.2 mcg
Vitamin E3.5 mg
Vitamin K32 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.7 mg
Folate136 mcg
Choline80 mg
Caffeine0 mg
Water1900 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 7. The excerpt below is the record exactly as published.
CRESSY SOUP. Potaye a la Crecy. 2 oz. dripping. 2 oz. rice. 4 pint water. 4 cloves. 1 teaspoonful peppercorns
Cook this with the app: pantry check, scaling, and the assistant.