vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Ham Soup (Potage au Jambon) a la Russe
From The Swedish, French, American cook book, 1918
Serves 4
Presented as published in 1918. 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
246Calories
3 gProtein
7 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories246 kcal
Protein3.2 g
Carbohydrates7.1 g
Fiber0 g
Sugars2.9 g
Total Fat23 g
Saturated Fat13 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol68 mg
Sodium35 mg
Potassium148 mg
Calcium111 mg
Iron0 mg
Magnesium11 mg
Phosphorus95 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A19 mcg
Vitamin E0 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline11 mg
Caffeine0 mg
Water88 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 59. The excerpt below is the record exactly as published.
Ham Soup ( Potage au Jambon) a la Russe Take two quarts of stock that has been made from ham and beef flavored with different vegetables. When hot, thicken with one tablespoon of cornstarch dissolved in a cup of milk. Garnish with custards, white and yellow, and beets (that have been left in vinegar and sugar) cut in thin slices the same shape as the custards. Just before serving add one cup of rich cream
Cook this with the app: pantry check, scaling, and the assistant.