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Lemon Soup
From Soyer's standard cookery, 1912
Serves 6
This soup is very attractive and appreciated.
Presented as published in 1912. 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
125Calories
9 gProtein
10 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories125 kcal
Protein9.2 g
Carbohydrates9.7 g
Fiber0.1 g
Sugars4.3 g
Total Fat5.3 g
Saturated Fat1.5 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol100 mg
Sodium374 mg
Potassium300 mg
Calcium22 mg
Iron0.9 mg
Magnesium13 mg
Phosphorus115 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C6.9 mg
Vitamin A42 mcg
Vitamin E0.4 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.8 mg
Folate27 mcg
Choline96 mg
Caffeine0 mg
Water253 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 28. The excerpt below is the record exactly as published.
Lemon Soup. This very attractive soup is made from a very old recipe, and has only to be tried to be appreciated. Chop together a little cold chicken with some bread crumbs and herbs and make it into forcemeat balls with the yolk of an egg. Poach these in a quart and a half of chicken broth. Take them out and thicken the soup with half a cupful of cream or milk beaten up with three eggs, the juice of a lemon, a little nutmeg, and pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.