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Herb Soup
From Practical household cookery, 1891
Serves 4
Presented as published in 1891. 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
163Calories
10 gProtein
21 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories163 kcal
Protein10 g
Carbohydrates21 g
Fiber0.2 g
Sugars4.7 g
Total Fat3.9 g
Saturated Fat1 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.6 g
Cholesterol8.9 mg
Sodium475 mg
Potassium762 mg
Calcium60 mg
Iron1.2 mg
Magnesium34 mg
Phosphorus145 mg
Zinc1 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A29 mcg
Vitamin E0.1 mg
Vitamin K165 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.5 mg
Folate24 mcg
Choline28 mg
Caffeine0 mg
Water570 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 13. The excerpt below is the record exactly as published.
HERB SOUP. Blanch two lettuces, one handful of sorrel, and a little chervil dried and shred; place them in a stewpan with half a pint of broth ; simmer for a few minutes ; add one quart of broth
Cook this with the app: pantry check, scaling, and the assistant.