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Jenny Lind Soup
From Cookery and housekeeping, 1882
Serves 3
Stock can be made without vegetables for an invalid.
Presented as published in 1882. 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
544Calories
18 gProtein
31 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories544 kcal
Protein18 g
Carbohydrates31 g
Fiber0.2 g
Sugars5.9 g
Total Fat38 g
Saturated Fat19 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol338 mg
Sodium564 mg
Potassium502 mg
Calcium101 mg
Iron2.1 mg
Magnesium26 mg
Phosphorus263 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0 mg
Vitamin D1.3 mcg
Vitamin C0.6 mg
Vitamin A110 mcg
Vitamin E0.8 mg
Vitamin K2.7 mcg
Vitamin B60.3 mg
Vitamin B120.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.1 mg
Folate48 mcg
Choline225 mg
Caffeine0 mg
Water468 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 38. The excerpt below is the record exactly as published.
Jenny Lind Soup. 2 ozs. pearl sago ; \ pint cream ; ^ pint water ; 4 yolks of eggs. I quart stock or veal broth
Cook this with the app: pantry check, scaling, and the assistant.