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Pink Cream Soup
From The Times cook book, no. 2, 1905
Serves 6
Presented as published in 1905. 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
155Calories
8 gProtein
13 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories155 kcal
Protein8.2 g
Carbohydrates13 g
Fiber0.1 g
Sugars12 g
Total Fat11 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol37 mg
Sodium485 mg
Potassium380 mg
Calcium301 mg
Iron0.1 mg
Magnesium30 mg
Phosphorus250 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0.1 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate5.9 mcg
Choline44 mg
Caffeine0 mg
Water219 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 160. The excerpt below is the record exactly as published.
Pink Cream Soup with Marrow Balls. Crackers, Celery, Olives. Easter Salad, Bread Sticks, Cheese Eggs. Easter Souffle, Gold Cake. Cocoa with Whipped Cream. (Directions.) PINK CREAM SOUP. Put into a saucepan one and a half tablespoons each of butter and flour; stir on the fire until smooth, then add by degrees three pints milk and boil up. Sea- son with a level teaspoonful of salt and a pinch of grated nutmeg. Color pink with one and one-half tablespoons boiled beets
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