vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Nut Bisque
From The Henderson cook book, 1914
Serves 8
Presented as published in 1914. 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
607Calories
8 gProtein
55 gCarbs
41 gFat
Full nutrition (33 nutrients)
Calories607 kcal
Protein7.9 g
Carbohydrates55 g
Fiber0.8 g
Sugars47 g
Total Fat41 g
Saturated Fat19 g
Monounsaturated Fat15 g
Polyunsaturated Fat4.9 g
Cholesterol273 mg
Sodium18 mg
Potassium243 mg
Calcium149 mg
Iron0.9 mg
Magnesium29 mg
Phosphorus206 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A285 mcg
Vitamin E1.2 mg
Vitamin K2.9 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate28 mcg
Choline159 mg
Caffeine0 mg
Water96 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 67. The excerpt below is the record exactly as published.
NUT BISQUE. Make a syrup of 1^ cups sugar and 1 gill of water boiled 5 minutes. Pour this while boiling hot over the beaten yolks of 8 eggs and cook over boiling water. Whisk constantly for 10 minutes or from 10 to 20 if not stiff. Stir in 1 quart of whipped cream flavored with vanilla. Add 14 pound of shelled and grated nuts
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