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Lorne Soup
From The Cook County cook book, 1912
Serves 1
Recipe by Mrs. E. D. Kelley, Winnetka, 111.
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
513Calories
20 gProtein
30 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories513 kcal
Protein20 g
Carbohydrates30 g
Fiber12 g
Sugars12 g
Total Fat38 g
Saturated Fat5.5 g
Monounsaturated Fat22 g
Polyunsaturated Fat8.5 g
Omega-30 g
Cholesterol367 mg
Sodium88 mg
Potassium1104 mg
Calcium294 mg
Iron4.9 mg
Magnesium189 mg
Phosphorus479 mg
Zinc3.2 mg
Copper0.7 mg
Manganese1.5 mg
Vitamin D1.8 mcg
Vitamin C71 mg
Vitamin A738 mcg
Vitamin E16 mg
Vitamin K418 mcg
Vitamin B60.4 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)3 mg
Folate197 mcg
Choline317 mg
Caffeine0 mg
Water205 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 129. The excerpt below is the record exactly as published.
LORNE SOUP.— Put 3 pts. of stock into a stew-pan with a carrot, a turnip, a small sprig of thyme, a bunch of parsley, and a little pepper and salt. Simmer gently for Y^ an hr. Mince and pound in a mortar all the remaining white meat of a cold roast turkey with the yolks of 2 hard-boiled eggs, crumbs of Y2 roll, which has been soaked in milk and pressed dry, 2 oz. of blanched and pounded almonds
Cook this with the app: pantry check, scaling, and the assistant.