Plebeian Soup
From Wholesome cookery, 1887
The result is a very thick, palatable soup.
Presented as published in 1887. 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
425Calories
25 gProtein
37 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories425 kcal
Protein25 g
Carbohydrates37 g
Fiber0.7 g
Sugars23 g
Total Fat22 g
Saturated Fat12 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol67 mg
Sodium272 mg
Potassium943 mg
Calcium656 mg
Iron1.7 mg
Magnesium77 mg
Phosphorus567 mg
Zinc4.5 mg
Copper0.4 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)2.2 mg
Folate59 mcg
Choline102 mg
Caffeine0 mg
Water2055 g
As published
This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 64. The excerpt below is the record exactly as published.
1 pint of milk, 3 pints of water. Cut some stale bread in very thin slices, add them to the other things, with a teacupful of gravy (or half a teaspoonful of Liebig’s extract of beef), dessert-spoonful of salt and pepper to taste. Simmer together for 2^ hours. The result is a very thick, palatable, plebeian soup
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