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Imperial Soup
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for two quarts of soup.
Presented as published in 1892. 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
528Calories
43 gProtein
19 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories528 kcal
Protein43 g
Carbohydrates19 g
Fiber0 g
Sugars8.4 g
Total Fat29 g
Saturated Fat9.3 g
Monounsaturated Fat12 g
Polyunsaturated Fat5.8 g
Omega-30.1 g
Cholesterol944 mg
Sodium1032 mg
Potassium842 mg
Calcium154 mg
Iron5.4 mg
Magnesium49 mg
Phosphorus623 mg
Zinc3.9 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D5 mcg
Vitamin C0.9 mg
Vitamin A405 mcg
Vitamin E2.8 mg
Vitamin K1.7 mcg
Vitamin B60.7 mg
Vitamin B122.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.5 mg
Niacin (B3)7.7 mg
Folate141 mcg
Choline779 mg
Caffeine0 mg
Water627 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 736. The excerpt below is the record exactly as published.
Imperial Soup. — To a pint of strong well-flavoured stock mix five beaten eggs, a little nutmeg
Cook this with the app: pantry check, scaling, and the assistant.