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Green Cullis
From Banquets of the nations, 1911
Serves 4
This cullis can be used with various green soups.
Presented as published in 1911. 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
43Calories
4 gProtein
5 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories43 kcal
Protein3.8 g
Carbohydrates5.3 g
Fiber1.4 g
Sugars2.1 g
Total Fat0.9 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Cholesterol8.4 mg
Sodium111 mg
Potassium193 mg
Calcium29 mg
Iron0.9 mg
Magnesium17 mg
Phosphorus53 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A60 mcg
Vitamin E0.2 mg
Vitamin K142 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate36 mcg
Choline12 mg
Caffeine0 mg
Water62 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 37. The excerpt below is the record exactly as published.
green cullis. 70 BELGIUM Green Cullis. Take peas, boil them in a small kettle with good broth : take a piece of veal, a piece of ham, with an onion cut altogether into small dice, and put them to sweat very gently over the fire ; being a little clammy, moisten them with your soaking broth, season it and let it stew softly ; take parsley, the tops of green onions
Cook this with the app: pantry check, scaling, and the assistant.