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Hungarian Soup

Name: Hungarian Soup
Yield: 6 servings
Ingredients: 2 cups of cold roast duck; i ounce of parsley; bay leaf; thyme; i ounce of butter; i ounce flour; i quart of beef stock; J^ pint of white wine or cider; i green pepper, sliced and free from seeds; i cup of cooked barley

From With a saucepan over the sea, 1902

Serves 6

Presented as published in 1902. 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

179Calories

19 gProtein

14 gCarbs

9 gFat

Full nutrition (33 nutrients)

Calories179 kcal

Protein19 g

Carbohydrates14 g

Fiber1.2 g

Sugars1 g

Total Fat8.9 g

Saturated Fat1.9 g

Monounsaturated Fat1.3 g

Polyunsaturated Fat0.7 g

Cholesterol72 mg

Sodium375 mg

Potassium565 mg

Calcium33 mg

Iron3.3 mg

Magnesium36 mg

Phosphorus232 mg

Zinc2.1 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D0.1 mcg

Vitamin C11 mg

Vitamin A39 mcg

Vitamin E0.6 mg

Vitamin K80 mcg

Vitamin B60.4 mg

Vitamin B120.3 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.5 mg

Niacin (B3)6.5 mg

Folate42 mcg

Choline54 mg

Caffeine0 mg

Water233 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 15. The excerpt below is the record exactly as published.

HUNGARIAN SOUP. Chop 2 cups of cold roast duck with i ounce of parsley, bay leaf, and thyme. Fry in i ounce of butter, add i ounce flour, then i quart of beef stock, and J^ pint of white wine or cider. Cook i hour. Rub through a sieve, add some pieces of duck and i green pepper, sliced and free from seeds and fried in butter, also i cup of cooked bar- l

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