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French Soup (Made in an Hour)
From The Times cook book, no. 2, 1905
Serves 3
Presented as published in 1905. 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
591Calories
65 gProtein
32 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories591 kcal
Protein65 g
Carbohydrates32 g
Fiber3.1 g
Sugars3.2 g
Total Fat22 g
Saturated Fat8.5 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol224 mg
Sodium599 mg
Potassium1163 mg
Calcium164 mg
Iron15 mg
Magnesium84 mg
Phosphorus662 mg
Zinc13 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C4.9 mg
Vitamin A169 mcg
Vitamin E0.8 mg
Vitamin K5 mcg
Vitamin B61.6 mg
Vitamin B126 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1 mg
Niacin (B3)23 mg
Folate83 mcg
Choline102 mg
Caffeine0 mg
Water446 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 25. The excerpt below is the record exactly as published.
REXCH SOUP (MADE IX AX HOUR.) Miss Jennie Swanner, No. 1426 North Main street, Santa Ana, Cal.— Cut Into small pieces a pound of beef and a pound of veal; put them into a wide shallow sauce pan, with a carrot and an onion cut in slices; a few slices of bacon, and half glass of water. Hold it over the fire for a short time till the meat and vegetables begin to brown, taking care, however, that they are not burnt; then pour over the whole a pint of boiling water
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