CURRANT SOUP— BELGIAN

Name: CURRANT SOUP— BELGIAN
Ingredients: four tablespoons of brown roux; three pints of boiling stock; five tablespoons of clean, dry currants; a slice of lemon; a piece of stick cinnamon; scant tablespoon of sugar; two of rice

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

980Calories

43 gProtein

133 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories980 kcal

Protein43 g

Carbohydrates133 g

Fiber7.7 g

Sugars38 g

Total Fat30 g

Saturated Fat6.6 g

Monounsaturated Fat8.4 g

Polyunsaturated Fat3.2 g

Omega-30 g

Cholesterol43 mg

Sodium2034 mg

Potassium1789 mg

Calcium144 mg

Iron6.9 mg

Magnesium82 mg

Phosphorus449 mg

Zinc2.5 mg

Copper0.9 mg

Manganese1.2 mg

Vitamin D0 mcg

Vitamin C119 mg

Vitamin A20 mcg

Vitamin E1.1 mg

Vitamin K4.4 mcg

Vitamin B61 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.3 mg

Niacin (B3)24 mg

Folate134 mcg

Choline138 mg

Caffeine0 mg

Water1430 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 9. The excerpt below is the record exactly as published.

CURRANT SOUP— BELGIAN Add four tablespoons of brown roux (No. 138) to three pints of boiling stock; when thickened slightly add five tablespoons of clean, dry currants, a slice of lemon, a piece of stick cinnamon, scant tablespoon of sugar and two of rice

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