vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Egg Soup
From Good Things to Eat as Suggested by Rufus, 1911
Serves 4
Presented as published in 1911. 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
440Calories
14 gProtein
79 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories440 kcal
Protein14 g
Carbohydrates79 g
Fiber5.2 g
Sugars3.5 g
Total Fat7.8 g
Saturated Fat2.7 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol147 mg
Sodium1151 mg
Potassium271 mg
Calcium399 mg
Iron32 mg
Magnesium40 mg
Phosphorus202 mg
Zinc1.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E0.5 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.9 mg
Niacin (B3)8 mg
Folate145 mcg
Choline133 mg
Caffeine0 mg
Water466 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 4. The excerpt below is the record exactly as published.
EGG SOUP— Beat three eggs until light, then add one-half cupful of thick sweet cream and one cupful of milk, pour over this two quarts of boiling water, set on the fire until it comes to a boil, season to taste
Cook this with the app: pantry check, scaling, and the assistant.