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Mushroom Soup

Name: Mushroom Soup
Yield: 3 servings
Ingredients: three pints of milk; one can mushrooms; one teaspoon salt; one saltspoon pepper; one tablespoon butter; yolks of three eggs

From The Monmouth Baptist ladies' cook book, 1907

Serves 3

Presented as published in 1907. 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

387Calories

23 gProtein

29 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories387 kcal

Protein23 g

Carbohydrates29 g

Fiber2.2 g

Sugars24 g

Total Fat24 g

Saturated Fat11 g

Monounsaturated Fat5.2 g

Polyunsaturated Fat1.6 g

Omega-30.1 g

Cholesterol255 mg

Sodium1036 mg

Potassium938 mg

Calcium666 mg

Iron1.7 mg

Magnesium79 mg

Phosphorus612 mg

Zinc2.8 mg

Copper0.2 mg

Manganese1.1 mg

Vitamin D5.7 mcg

Vitamin C0.2 mg

Vitamin A238 mcg

Vitamin E0.9 mg

Vitamin K14 mcg

Vitamin B60.4 mg

Vitamin B123.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.9 mg

Folate26 mcg

Choline236 mg

Caffeine0 mg

Water477 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 4. The excerpt below is the record exactly as published.

MUSHROOM SOUP. Mrs. Louie Babcock Tabor, Denver. Milk, three pints ; one can mushrooms, one teaspoon salt, one saltspoon pepper, one tablespoon butter, yolks of three eggs

Cook this with the app: pantry check, scaling, and the assistant.