vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Egg Soup (Danish recipe)
From Harper's cook book encyclopædia, 1902
Serves 1
Good for nursery or sick-room.
Presented as published in 1902. 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
527Calories
31 gProtein
43 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories527 kcal
Protein31 g
Carbohydrates43 g
Fiber0 g
Sugars24 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol430 mg
Sodium328 mg
Potassium903 mg
Calcium660 mg
Iron3.2 mg
Magnesium77 mg
Phosphorus717 mg
Zinc3.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A316 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B123.5 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.2 mg
Niacin (B3)2.3 mg
Folate87 mcg
Choline381 mg
Caffeine0 mg
Water508 g
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 408. The excerpt below is the record exactly as published.
Egg Soup (Danish recipe). — Mix a dessert-spoonful of flour with a little cold milk. Then boil a pint of milk, with vanilla to flavor. Thicken it with the flour, and let it boil up; strain. Beat the yolks of two eggs, and whip the whites to snow. Pour the yolks into the thickened milk, with sugar to taste
Cook this with the app: pantry check, scaling, and the assistant.