Nourishing Soup
From Hilda's diary of a Cape housekeeper, 1902
A nourishing soup suitable for seaside.
Presented as published in 1902. 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
840Calories
26 gProtein
193 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories840 kcal
Protein26 g
Carbohydrates193 g
Fiber32 g
Sugars90 g
Total Fat2.3 g
Saturated Fat0.9 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium542 mg
Potassium3140 mg
Calcium456 mg
Iron5.3 mg
Magnesium207 mg
Phosphorus611 mg
Zinc3.6 mg
Copper0.9 mg
Manganese3 mg
Vitamin D0 mcg
Vitamin C133 mg
Vitamin A1.3 mcg
Vitamin E0.4 mg
Vitamin K15 mcg
Vitamin B62.3 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4.7 mg
Folate360 mcg
Choline122 mg
Caffeine0 mg
Water1832 g
As published
This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 69. The excerpt below is the record exactly as published.
good beef or mutton stock in the proportion of one cup to every three of the peri- winkle broth. A couple of onions had been boiled in the meat stock before it was strained. One dozen peppercorns i68 COFFEE ICING. BREAD-PUDDING July same of allspice, one tablespoonful of flour, and same, of burnt sugar were added to the mixed stocks. Lastly it was poured into a tureen into which a good tumbler of wine had been put, and served up with sippets of toast. People by the seaside may like to try this nourishing soup
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