vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Maple Bisque
From Superior cook book, 1905
Serves 6
Mrs. D. B. Bilkky
Presented as published in 1905. 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
533Calories
11 gProtein
39 gCarbs
37 gFat
Full nutrition (33 nutrients)
Calories533 kcal
Protein11 g
Carbohydrates39 g
Fiber0 g
Sugars31 g
Total Fat37 g
Saturated Fat16 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat0 g
Cholesterol80 mg
Sodium22 mg
Potassium186 mg
Calcium101 mg
Iron0.1 mg
Magnesium16 mg
Phosphorus46 mg
Zinc0.9 mg
Copper0 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.9 mg
Vitamin K1.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0.8 mg
Caffeine0 mg
Water108 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 80. The excerpt below is the record exactly as published.
Maple Bisque. Cook 4 beaten eii;^ yolks with 1 cup of thick maple syrup until boiling, stirring constantiv; strain and cool. I'.eat 1 pt. thick cream, add it to the stiffly beat(m whites of 4 eggs
Cook this with the app: pantry check, scaling, and the assistant.