Lent Soup
From Wholesome cookery, 1887
Presented as published in 1887. 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
265Calories
22 gProtein
25 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories265 kcal
Protein22 g
Carbohydrates25 g
Fiber0.5 g
Sugars16 g
Total Fat8.7 g
Saturated Fat4.8 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol29 mg
Sodium1498 mg
Potassium1702 mg
Calcium357 mg
Iron2.1 mg
Magnesium85 mg
Phosphorus486 mg
Zinc2.4 mg
Copper0.4 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.2 mg
Vitamin K0.7 mcg
Vitamin B60.6 mg
Vitamin B121.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)6.6 mg
Folate16 mcg
Choline79 mg
Caffeine0 mg
Water896 g
As published
This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 7. The excerpt below is the record exactly as published.
Lent Soup. 1 tablespoonful of cornflour, 1 small teacupful of milk; mix smooth, and add 1^ pint of veal stock; put it in a saucepan, stir it over the Are. Put 2 yolks of eggs in a cup, break them with a spoon. When the soup is no longer boiling, add a little by degrees to the yolks of eggs, and then stir it all into the soup- Now stir in a little cream or butter
Cook this with the app: pantry check, scaling, and the assistant.