gluten-freenut-freesoy-freefish-freeshellfish-free
Pimiento Bisque
From Boston Cooking-School cook book, 1896
Serves 8
Serves 8.
Presented as published in 1896. 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
239Calories
7 gProtein
34 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories239 kcal
Protein7.3 g
Carbohydrates34 g
Fiber0.7 g
Sugars3.3 g
Total Fat7.6 g
Saturated Fat3.6 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.5 g
Cholesterol20 mg
Sodium699 mg
Potassium264 mg
Calcium25 mg
Iron2.1 mg
Magnesium17 mg
Phosphorus97 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A23 mcg
Vitamin E0.2 mg
Vitamin K2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.3 mg
Folate87 mcg
Choline19 mg
Caffeine0 mg
Water191 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 65. The excerpt below is the record exactly as published.
PIMIENTO BISQUE 1% cup rice 1% teaspoons salt 6 cups Chicken Stock (p. 151) 4 teaspoon Tabasco Sauce 5 canned pimientos Y% cup cream 2 egg yolks, slightly beaten
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