nut-freesoy-freefish-freeshellfish-free
Neapolitan Soup
From Soyer's standard cookery, 1912
Serves 6
Adding cream improves the soup.
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
196Calories
12 gProtein
19 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories196 kcal
Protein12 g
Carbohydrates19 g
Fiber1.4 g
Sugars4 g
Total Fat8 g
Saturated Fat2.9 g
Monounsaturated Fat3 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol136 mg
Sodium2020 mg
Potassium375 mg
Calcium58 mg
Iron1.7 mg
Magnesium25 mg
Phosphorus157 mg
Zinc1 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0.7 mcg
Vitamin C1.5 mg
Vitamin A59 mcg
Vitamin E0.5 mg
Vitamin K7.5 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.2 mg
Folate45 mcg
Choline121 mg
Caffeine0 mg
Water250 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 25. The excerpt below is the record exactly as published.
a little salt. Let the whole boil steadily for an hour, then add an onion sliced and fried in butter, with just a suspicion of garlic. The soup should be stirred frequently while cook- ing. Neapolitan Soup. Bring three pints of strong stock to the boil, and stir in two ounces of semolina and a little pepper and salt, letting the whole simmer for a quarter of an hour. Now beat the yolks of four eggs with a tablespoonful of grated Parmesan cheese and three teaspoonfuls of lemon juice. Add these to the soup and stir over the fire till the whole is blended; but be very careful that it does not boil, or the eggs will curdle. If a little cream
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.