Emergency Soup
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Presented as published in 1904. 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
1464Calories
23 gProtein
325 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories1464 kcal
Protein23 g
Carbohydrates325 g
Fiber17 g
Sugars14 g
Total Fat8.5 g
Saturated Fat1.5 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat2.4 g
Cholesterol26 mg
Sodium2628 mg
Potassium1028 mg
Calcium728 mg
Iron72 mg
Magnesium108 mg
Phosphorus262 mg
Zinc1.8 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D0.2 mcg
Vitamin C18 mg
Vitamin A32 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)1.5 mg
Niacin (B3)18 mg
Folate314 mcg
Choline69 mg
Caffeine0 mg
Water1220 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 4. The excerpt below is the record exactly as published.
emergency soup you can have one answering the above description. Cook in a quart of boiling water a cupful of pearl tap- ioca ; dissolve in a cup of hot water half a dozen bouillon capsules or an equal amount of beef extract; strain and add to the tapioca with a cupful of canned tomatoes, a little chopped onion; season rather highly ; put into the tureen small squares of bread browned in the oven. Some cooks also put into the tureen a well-beaten egg
Cook this with the app: pantry check, scaling, and the assistant.