gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Flemish Soup
From The new practical housekeeping, 1890
Serves 8
Presented as published in 1890. 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
376Calories
12 gProtein
53 gCarbs
18 gFat
Full nutrition (33 nutrients)
Calories376 kcal
Protein12 g
Carbohydrates53 g
Fiber5.5 g
Sugars9.3 g
Total Fat18 g
Saturated Fat6.8 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat0.6 g
Cholesterol49 mg
Sodium409 mg
Potassium1344 mg
Calcium94 mg
Iron2.2 mg
Magnesium70 mg
Phosphorus226 mg
Zinc1.2 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C44 mg
Vitamin A2.4 mcg
Vitamin E0.1 mg
Vitamin K5.3 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.9 mg
Folate58 mcg
Choline50 mg
Caffeine0 mg
Water545 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 517. The excerpt below is the record exactly as published.
Flemish Soup. — Slice five onions, ten stalks celery, and ten medium-sized potatoes, and put them with three tablespoons butter and half pint water in stewpan, and simmer for an hour. Then add SOUPS. 697 ■- two quarts Plain Stock and cook gehtly till potatoes are done. Rub all tnrough a sieve, add half pint boiled cream
Cook this with the app: pantry check, scaling, and the assistant.