Economy Soup
From Most for your money cookbook, 1938
Presented as published in 1938. 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
505Calories
17 gProtein
93 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories505 kcal
Protein17 g
Carbohydrates93 g
Fiber7.4 g
Sugars15 g
Total Fat6.8 g
Saturated Fat1.9 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol3.7 mg
Sodium865 mg
Potassium476 mg
Calcium312 mg
Iron5.5 mg
Magnesium79 mg
Phosphorus252 mg
Zinc2.1 mg
Copper0.5 mg
Manganese1.2 mg
Vitamin D0.3 mcg
Vitamin C11 mg
Vitamin A9.7 mcg
Vitamin E0.1 mg
Vitamin K7.7 mcg
Vitamin B60.3 mg
Vitamin B120.5 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.4 mg
Folate144 mcg
Choline30 mg
Caffeine0 mg
Water1586 g
As published
This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 6. The excerpt below is the record exactly as published.
ECONOMY SOUP Boil a minced onion in i>^ quarts stock or water, with a cup of bread crumbs. Press all through a sieve. Bring to boiling point SUBSTANTIAL SOUPS I5 and season. Remove from fire and stir in 2 egg yolks beaten with a couple of tablespoons milk
Cook this with the app: pantry check, scaling, and the assistant.