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Ditalini Soup a la Royal
From The Hotel St. Francis cook book, 1919
Serves 5
Presented as published in 1919. 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
498Calories
18 gProtein
49 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories498 kcal
Protein18 g
Carbohydrates49 g
Fiber1.5 g
Sugars7.2 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol170 mg
Sodium559 mg
Potassium555 mg
Calcium63 mg
Iron1.7 mg
Magnesium42 mg
Phosphorus254 mg
Zinc1.5 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0.6 mcg
Vitamin C0.8 mg
Vitamin A43 mcg
Vitamin E0.4 mg
Vitamin K2 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.8 mg
Folate42 mcg
Choline118 mg
Caffeine0 mg
Water386 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 204. The excerpt below is the record exactly as published.
Ditalini soup a la royaL Ditalini is a species of macaroni, prepared in small pieces. Bring two quarts of chicken broth to a boil, add one-half pound of ditalini, and boil until the paste is soft. Then bind the soup with the yolks of three eggs mixed with half a pint of cream. Season well with salt and pepper
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