Invalid Soup
From English and French cookery, 1890
Presented as published in 1890. 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
2168Calories
218 gProtein
176 gCarbs
68 gFat
Full nutrition (34 nutrients)
Calories2168 kcal
Protein218 g
Carbohydrates176 g
Fiber35 g
Sugars1.8 g
Total Fat68 g
Saturated Fat26 g
Monounsaturated Fat31 g
Polyunsaturated Fat4.5 g
Omega-30.1 g
Cholesterol599 mg
Sodium648 mg
Potassium3684 mg
Calcium221 mg
Iron25 mg
Magnesium370 mg
Phosphorus2370 mg
Zinc53 mg
Copper1.7 mg
Manganese3.1 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A11 mcg
Vitamin E1.7 mg
Vitamin K18 mcg
Vitamin B65.6 mg
Vitamin B1224 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)2.1 mg
Niacin (B3)61 mg
Folate98 mcg
Choline644 mg
Caffeine0 mg
Water1605 g
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 93. The excerpt below is the record exactly as published.
Invalid Soup. — Boil 2 pounds of lean veal, or beef, with | pound of pearl barley, in a quart of water very slowly, until it becomes the consistency of good cream ; flavour with a little fresh celery, or celery seed, and salt
Cook this with the app: pantry check, scaling, and the assistant.