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Italian Soup
From With a saucepan over the sea, 1902
Serves 4
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
205Calories
6 gProtein
34 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories205 kcal
Protein6.4 g
Carbohydrates34 g
Fiber1.9 g
Sugars0.7 g
Total Fat10 g
Saturated Fat1.7 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol69 mg
Sodium211 mg
Potassium99 mg
Calcium71 mg
Iron2.1 mg
Magnesium18 mg
Phosphorus108 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C1.3 mg
Vitamin A39 mcg
Vitamin E0.2 mg
Vitamin K16 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.4 mg
Folate70 mcg
Choline39 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 11. The excerpt below is the record exactly as published.
ITALIAN SOUP. Cook j^ pint of fine cornmeal — they call it semolina in Italy — with i ounce butter, 1 quart white stock, salt, pepper, and nutmeg for i hour. Add some parsley, stir and strain it, then add the yolk of an egg, blended with j^ pint hot milk. Serve with grated Parmesan cheese and croutons
Cook this with the app: pantry check, scaling, and the assistant.