Garbure
From Gancel's culinary encyclopedia of modern cooking, 1920
This is a traditional soup that can be served as a hearty meal.
Presented as published in 1920. 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
638Calories
16 gProtein
66 gCarbs
35 gFat
Full nutrition (33 nutrients)
Calories638 kcal
Protein16 g
Carbohydrates66 g
Fiber3.5 g
Sugars17 g
Total Fat35 g
Saturated Fat8.6 g
Monounsaturated Fat15 g
Polyunsaturated Fat9.8 g
Cholesterol15 mg
Sodium1011 mg
Potassium1384 mg
Calcium440 mg
Iron1.8 mg
Magnesium96 mg
Phosphorus390 mg
Zinc2.1 mg
Copper0.2 mg
Manganese1.1 mg
Vitamin D3 mcg
Vitamin C104 mg
Vitamin A325 mcg
Vitamin E1 mg
Vitamin K183 mcg
Vitamin B60.7 mg
Vitamin B120.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.1 mg
Folate58 mcg
Choline46 mg
Caffeine0 mg
Water737 g
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 35. The excerpt below is the record exactly as published.
Garbure, Cl. and th. divers soup w. vege. in pu. or sliced in earthen pot, gratin, onions, cabbage, lettuce, bearnaise
Cook this with the app: pantry check, scaling, and the assistant.