Jenny Lind Soup
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Presented as published in 1895. 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
3251Calories
172 gProtein
122 gCarbs
225 gFat
Full nutrition (33 nutrients)
Calories3251 kcal
Protein172 g
Carbohydrates122 g
Fiber1.2 g
Sugars15 g
Total Fat225 g
Saturated Fat118 g
Monounsaturated Fat58 g
Polyunsaturated Fat5.4 g
Cholesterol1069 mg
Sodium2055 mg
Potassium3707 mg
Calcium485 mg
Iron11 mg
Magnesium265 mg
Phosphorus2006 mg
Zinc24 mg
Copper1.6 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C1.9 mg
Vitamin A9.5 mcg
Vitamin E2.2 mg
Vitamin K13 mcg
Vitamin B63.7 mg
Vitamin B129.1 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)2.7 mg
Niacin (B3)70 mg
Folate341 mcg
Choline92 mg
Caffeine0 mg
Water3068 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 15. The excerpt below is the record exactly as published.
Jenny Lind Soup. I J^ pounds lean veal i quart chicken broth 3 pints water 2 cups cream % cup rice 4 yolks of eggs Pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.