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German Soup
From The King's College Hospital book of cooking recipes, 1907
Serves 4
Presented as published in 1907. 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
491Calories
21 gProtein
73 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories491 kcal
Protein21 g
Carbohydrates73 g
Fiber1.6 g
Sugars16 g
Total Fat24 g
Saturated Fat5.7 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol202 mg
Sodium164 mg
Potassium698 mg
Calcium360 mg
Iron4.8 mg
Magnesium61 mg
Phosphorus425 mg
Zinc2.2 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D3.1 mcg
Vitamin C12 mg
Vitamin A263 mcg
Vitamin E0.6 mg
Vitamin K2.2 mcg
Vitamin B60.4 mg
Vitamin B121.6 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.8 mg
Niacin (B3)5.3 mg
Folate159 mcg
Choline157 mg
Caffeine0 mg
Water327 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 5. The excerpt below is the record exactly as published.
German Soup. One quart of milk to be boiled, draw it to the side; add to it ioz. of flour mixed well with 2ozs. of butter. Stir them into the milk, add salt and a little cayenne and the yolks of 3 eggs. Be careful not to let the soup boil. Shred finely two lettuces, one carrot, one turnip, a small piece of onion
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