Emergency Soup
From What to Have for Dinner, 1905
Presented as published in 1905. 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
1288Calories
16 gProtein
142 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories1288 kcal
Protein16 g
Carbohydrates142 g
Fiber7.8 g
Sugars16 g
Total Fat47 g
Saturated Fat25 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol126 mg
Sodium2829 mg
Potassium539 mg
Calcium596 mg
Iron48 mg
Magnesium70 mg
Phosphorus231 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A15 mcg
Vitamin E0.1 mg
Vitamin K2.8 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.2 mg
Niacin (B3)13 mg
Folate210 mcg
Choline27 mg
Caffeine0 mg
Water739 g
As published
This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 42. The excerpt below is the record exactly as published.
EMERGENCY SOUP. 3 cups boiling water # teaspoon salt 24 teaspoons beef extract Few grains pepper 1} tablespoons flour Few grains cayenne 3 tablespoons milk # cup cream
Cook this with the app: pantry check, scaling, and the assistant.