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Crowdie, or Scotch Soup
From The Ideal cook book, 1899
Serves 10
Salt to be omitted if salt liquor is used.
Presented as published in 1899. 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
20Calories
1 gProtein
4 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories20 kcal
Protein0.6 g
Carbohydrates4.2 g
Fiber0.7 g
Sugars1.3 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium1.7 mg
Potassium52 mg
Calcium8 mg
Iron0.2 mg
Magnesium6.2 mg
Phosphorus18 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C2.2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate6.4 mcg
Choline2.7 mg
Caffeine0 mg
Water36 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 2. The excerpt below is the record exactly as published.
Crowdie, or Scotch Soup—lIngredients—z gallons of liquor from meat, %4 pint of oatmeal, 2 onions, salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.