Foundation for Cream Soups

Name: Foundation for Cream Soups
Ingredients: 1 quart piilk; 1 tablespoon butter; 1 teaspoon chopped onion; 1 tablespoon Purity Flour; 1 teaspoon salt; ^ saltspoon white pepper; 1 speck of cayenne

From Purity flour cookbook, 1917

Presented as published in 1917. 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

586Calories

32 gProtein

45 gCarbs

42 gFat

Full nutrition (34 nutrients)

Calories586 kcal

Protein32 g

Carbohydrates45 g

Fiber0.1 g

Sugars47 g

Total Fat42 g

Saturated Fat18 g

Monounsaturated Fat6.7 g

Polyunsaturated Fat1.1 g

Omega-30.1 g

Cholesterol148 mg

Sodium2705 mg

Potassium1469 mg

Calcium1203 mg

Iron0 mg

Magnesium116 mg

Phosphorus988 mg

Zinc4.1 mg

Copper0 mg

Manganese0 mg

Vitamin D9.4 mcg

Vitamin C0.1 mg

Vitamin A312 mcg

Vitamin E0.5 mg

Vitamin K0 mcg

Vitamin B60.6 mg

Vitamin B125.3 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.3 mg

Niacin (B3)1 mg

Folate0.5 mcg

Choline174 mg

Caffeine0 mg

Water864 g

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 47. The excerpt below is the record exactly as published.

FOUNDATION FOR CREAM SOUPS 1 quart piilk. 1 tablespoon butter. 1 teaspoon chopped onion. 1 tablespoon Purity Flour. 1 teaspoon salt. ^ saltspoon white pepper. 1 speck of cayenne

Cook this with the app: pantry check, scaling, and the assistant.