Grand'mere Soup
From Gancel's culinary encyclopedia of modern cooking, 1920
A comforting soup that is perfect for cold days.
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
421Calories
21 gProtein
95 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories421 kcal
Protein21 g
Carbohydrates95 g
Fiber22 g
Sugars40 g
Total Fat1.6 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium240 mg
Potassium4570 mg
Calcium267 mg
Iron11 mg
Magnesium209 mg
Phosphorus462 mg
Zinc3.3 mg
Copper1.4 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C100 mg
Vitamin A195 mcg
Vitamin E11 mg
Vitamin K80 mcg
Vitamin B61.8 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)11 mg
Folate64 mcg
Choline126 mg
Caffeine0 mg
Water777 g
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 36. The excerpt below is the record exactly as published.
Grand'mere, Soup w. pot. cabbage, leeks sliced, chifo. of lettuce and Italian paste
Cook this with the app: pantry check, scaling, and the assistant.