Gulgas Suppe
From The new practical cookery guide, 1913
A hearty soup with a blend of spices.
Presented as published in 1913. 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
1458Calories
134 gProtein
141 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories1458 kcal
Protein134 g
Carbohydrates141 g
Fiber15 g
Sugars13 g
Total Fat42 g
Saturated Fat15 g
Monounsaturated Fat20 g
Polyunsaturated Fat3 g
Omega-30 g
Cholesterol302 mg
Sodium2994 mg
Potassium4371 mg
Calcium258 mg
Iron20 mg
Magnesium245 mg
Phosphorus1434 mg
Zinc28 mg
Copper1.9 mg
Manganese2.6 mg
Vitamin D0.5 mcg
Vitamin C106 mg
Vitamin A67 mcg
Vitamin E1.8 mg
Vitamin K21 mcg
Vitamin B64.2 mg
Vitamin B1212 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.5 mg
Niacin (B3)36 mg
Folate197 mcg
Choline351 mg
Caffeine0 mg
Water1598 g
As published
This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 37. The excerpt below is the record exactly as published.
Gulgas suppe — Dice of onions and lean beef saute, seasoned with paprika, cumin, and marjoram, blended with flour, diluted with consomme, dice of potatoes, soupcon of kiimmel and garlic, served with croutons
Cook this with the app: pantry check, scaling, and the assistant.