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French Sorrel Soup
From The household cook book, 1902
Serves 3
Serve with rolls; hard-boiled eggs are a liked addition.
Presented as published in 1902. 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
470Calories
10 gProtein
101 gCarbs
3 gFat
Full nutrition (28 nutrients)
Calories470 kcal
Protein10 g
Carbohydrates101 g
Fiber6.9 g
Sugars0.6 g
Total Fat3.1 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.2 g
Sodium1432 mg
Potassium170 mg
Calcium404 mg
Iron42 mg
Magnesium38 mg
Phosphorus93 mg
Zinc0.6 mg
Copper0 mg
Manganese0.3 mg
Vitamin C5.7 mg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.9 mg
Niacin (B3)11 mg
Folate170 mcg
Choline16 mg
Water520 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 25. The excerpt below is the record exactly as published.
FRENCH SORREL SOUP— Take a large handful of garden sorrel; wash thoroughly, and cut finely with shears, and add some lettuce leaves and sweet h'erbs, also finely cut. Drain thoroughly on a sieve, then put them in a frying-pan xnth. butter already melted, and fry, stirring with a spoon. After about 10 minutes of cooking in this way, put in the soup-kettle, with 2 quarts of boiling water, and add salt, white pepper, and bits of butter well rolled in flour
Cook this with the app: pantry check, scaling, and the assistant.