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Florenza Soup

Name: Florenza Soup
Yield: 6 servings
Ingredients: three pints of white stock; the yolks of three eggs; a gill of cream; two ounces of cooked macaroni; one ounce of grated Parmesan cheese; a little salt; a tiny dust of cayenne

From The housewife's referee, 1898

Serves 6

Presented as published in 1898. 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

158Calories

6 gProtein

9 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories158 kcal

Protein6.2 g

Carbohydrates8.6 g

Fiber0.3 g

Sugars0.3 g

Total Fat11 g

Saturated Fat5.5 g

Monounsaturated Fat2.7 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol117 mg

Sodium123 mg

Potassium83 mg

Calcium70 mg

Iron0.6 mg

Magnesium11 mg

Phosphorus108 mg

Zinc0.7 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0.5 mcg

Vitamin C0 mg

Vitamin A51 mcg

Vitamin E0.3 mg

Vitamin K0.6 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.2 mg

Folate14 mcg

Choline74 mg

Caffeine0 mg

Water32 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 63. The excerpt below is the record exactly as published.

Florenza Soup. — Put three pints of white stock in a stewpan to boil ; mix the yolks of three eggs and a gill of cream together in a basin ; pour them into the stock with a little salt, and stir till the eggs are cooked. Then draw off the fire, and add two ounces of cooked macaroni cut up in pieces half an inch long, one ounce of grated Parmesan cheese, and a tiny dust of cayenne

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