Klodnich
From Gancel's culinary encyclopedia of modern cooking, 1920
This is a Russian cold soup.
Presented as published in 1920. 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
745Calories
15 gProtein
41 gCarbs
44 gFat
Full nutrition (33 nutrients)
Calories745 kcal
Protein15 g
Carbohydrates41 g
Fiber7.4 g
Sugars11 g
Total Fat44 g
Saturated Fat25 g
Monounsaturated Fat9.1 g
Polyunsaturated Fat0 g
Cholesterol125 mg
Sodium399 mg
Potassium1780 mg
Calcium379 mg
Iron2 mg
Magnesium134 mg
Phosphorus456 mg
Zinc2.3 mg
Copper0.6 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A61 mcg
Vitamin E0 mg
Vitamin K61 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.1 mg
Folate299 mcg
Choline24 mg
Caffeine0 mg
Water1054 g
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 37. The excerpt below is the record exactly as published.
Klodnich, Russian soup cold w. beer, taragon, salted cucumbers, beets, chives, cracked ice and sour cream
Cook this with the app: pantry check, scaling, and the assistant.