Imperial Soup
From The Ocklye cookery book, 1909
Custard should be cut into fanciful shapes.
Presented as published in 1909. 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
391Calories
9 gProtein
90 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories391 kcal
Protein8.6 g
Carbohydrates90 g
Fiber6.5 g
Sugars49 g
Total Fat2.6 g
Saturated Fat0.7 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium2232 mg
Potassium3327 mg
Calcium77 mg
Iron3.5 mg
Magnesium83 mg
Phosphorus184 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C76 mg
Vitamin A118 mcg
Vitamin E2 mg
Vitamin K19 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)5.1 mg
Folate0 mcg
Choline76 mg
Caffeine0 mg
Water478 g
As published
This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 3. The excerpt below is the record exactly as published.
IMPERIAL SOUP Ingredients One quart of clear soup
Cook this with the app: pantry check, scaling, and the assistant.