Parched Flour Soup
From The Pennsylvania German cook book, 1902
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
459Calories
14 gProtein
97 gCarbs
2 gFat
Full nutrition (19 nutrients)
Calories459 kcal
Protein14 g
Carbohydrates97 g
Total Fat1.9 g
Sodium2.5 mg
Potassium171 mg
Calcium24 mg
Iron7 mg
Magnesium33 mg
Phosphorus135 mg
Zinc0.9 mg
Copper0.2 mg
Manganese1 mg
Vitamin B60.1 mg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.5 mg
Folate201 mcg
Water12 g
As published
This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 47. The excerpt below is the record exactly as published.
PARCHED FLOUR SOUP. Put a little butter in sj»ider, then when hot put in a cup of tbuir
Cook this with the app: pantry check, scaling, and the assistant.