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Dean of York’s White Soup
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Family recipe.
Presented as published in 1898. 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
892Calories
95 gProtein
30 gCarbs
43 gFat
Full nutrition (33 nutrients)
Calories892 kcal
Protein95 g
Carbohydrates30 g
Fiber8.6 g
Sugars1.3 g
Total Fat43 g
Saturated Fat15 g
Monounsaturated Fat19 g
Polyunsaturated Fat4.3 g
Cholesterol372 mg
Sodium10116 mg
Potassium1700 mg
Calcium183 mg
Iron9.6 mg
Magnesium205 mg
Phosphorus1105 mg
Zinc16 mg
Copper1.3 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C6.3 mg
Vitamin A0 mcg
Vitamin E1.4 mg
Vitamin K8.7 mcg
Vitamin B62 mg
Vitamin B126.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)34 mg
Folate79 mcg
Choline15 mg
Caffeine0 mg
Water372 g
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 25. The excerpt below is the record exactly as published.
Dean of York’s White Soup.— (Family Recipe.)— Take cold veal, any pieces of game or poultry, and a rabbit roasted dry. Grate them into a mortar, and rub them through a tamis-cloth. Add some first veal stock, put all into a stewpan, and pay great attention to stirring and skimming it well. Flavour with a little celery, and add a little white pepper
Cook this with the app: pantry check, scaling, and the assistant.