gluten-freenut-freeegg-freesoy-free
Navarin Soup
From Practical household cookery, 1891
Serves 1
This is one of the most delicious and best soups that can be put on the table, but it is also one of the most expensive.
Presented as published in 1891. 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
497Calories
87 gProtein
8 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories497 kcal
Protein87 g
Carbohydrates8.2 g
Fiber3.2 g
Sugars3.2 g
Total Fat10 g
Saturated Fat2.1 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat2.2 g
Cholesterol584 mg
Sodium336 mg
Potassium1572 mg
Calcium147 mg
Iron4 mg
Magnesium179 mg
Phosphorus1259 mg
Zinc6.4 mg
Copper1.3 mg
Manganese1 mg
Vitamin D5.8 mcg
Vitamin C27 mg
Vitamin A370 mcg
Vitamin E1.1 mg
Vitamin K14 mcg
Vitamin B60.7 mg
Vitamin B1211 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)13 mg
Folate192 mcg
Choline32 mg
Caffeine0 mg
Water499 g
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 19. The excerpt below is the record exactly as published.
NAVARIN SOUP. Make a pur6e of green peas as described above; pour it into a soup-tureen with one dozen small poached quenelles of pheasant, one dozen pieces of eels boned and fried in butter, the tails of twenty crayfish, and two ounces of green peas cooked in salt water
Cook this with the app: pantry check, scaling, and the assistant.