vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Nut Bisque
From The Twin-city housewife, 1920
Serves 8
Recipe by Mrs. A. A. Springs.
Presented as published in 1920. 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
695Calories
13 gProtein
48 gCarbs
51 gFat
Full nutrition (33 nutrients)
Calories695 kcal
Protein13 g
Carbohydrates48 g
Fiber0.8 g
Sugars41 g
Total Fat51 g
Saturated Fat17 g
Monounsaturated Fat13 g
Polyunsaturated Fat4.2 g
Cholesterol89 mg
Sodium10 mg
Potassium224 mg
Calcium127 mg
Iron0.4 mg
Magnesium28 mg
Phosphorus140 mg
Zinc1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A220 mcg
Vitamin E3.6 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate3.5 mcg
Choline20 mg
Caffeine0 mg
Water113 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 51. The excerpt below is the record exactly as published.
Nut Bisque Make a syrup of one and one-fourth cups of sugar and one gill of water boiled five minutes. Pour this while boiling hot over the beaten yolks of eight eggs and cook over boiling water. Whisk constantly for ten minutes or from ten to twenty if not stiff. Stir in one quart of whipped cream flavored with vanilla. Add one-fourth pound of shelled and grated nuts
Cook this with the app: pantry check, scaling, and the assistant.