vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Foundation of Cream Soups
From Vegetarian Cook Book, 1904
Serves 4
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
161Calories
8 gProtein
14 gCarbs
11 gFat
Full nutrition (30 nutrients)
Calories161 kcal
Protein8.4 g
Carbohydrates14 g
Sugars12 g
Total Fat11 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol37 mg
Sodium93 mg
Potassium371 mg
Calcium301 mg
Iron0.2 mg
Magnesium30 mg
Phosphorus251 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.5 mg
Folate6.3 mcg
Choline43 mg
Water216 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 3. The excerpt below is the record exactly as published.
FOUNDATION OF CREAM SOUPS Rub one heaping tablespoon of butter and two of sifted flour to a cream; melt in a saucepan over the fire, and add slowly four cups of milk, stirring constantly. "When it thickens, add salt, and whatever seasoning and in- gredients are desire
Cook this with the app: pantry check, scaling, and the assistant.