gluten-freenut-freesoy-freefish-freeshellfish-free
Jenny Lind Soup
From The King's College Hospital book of cooking recipes, 1907
Serves 4
Presented as published in 1907. 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
206Calories
12 gProtein
17 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories206 kcal
Protein12 g
Carbohydrates17 g
Fiber0 g
Sugars5.9 g
Total Fat9.2 g
Saturated Fat3.4 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol111 mg
Sodium545 mg
Potassium415 mg
Calcium30 mg
Iron1.3 mg
Magnesium18 mg
Phosphorus150 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0.7 mg
Vitamin A44 mcg
Vitamin E0.4 mg
Vitamin K1 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.6 mg
Folate30 mcg
Choline106 mg
Caffeine0 mg
Water351 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 5. The excerpt below is the record exactly as published.
Jenny Lind Soup. Prepare a strong gravy stock free from grease, throw 2 tablespoonfuls of large sago into 3 pts. of boiling stock; cover closely and boil briskly for 40 minutes. Move the saucepan off the fire till it is a little cool, and stir in the yolks of 2 eggs. Shake on the fire till the proper thickness, and then stir in about 2 tablespoonfuls of cream
Cook this with the app: pantry check, scaling, and the assistant.