Portuguese Soup
From Pan-Pacific cook book, 1915
Presented as published in 1915. 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
663Calories
36 gProtein
136 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories663 kcal
Protein36 g
Carbohydrates136 g
Fiber17 g
Sugars102 g
Total Fat3.2 g
Saturated Fat0.2 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium3209 mg
Potassium2726 mg
Calcium171 mg
Iron6.5 mg
Magnesium106 mg
Phosphorus371 mg
Zinc3.1 mg
Copper2 mg
Manganese2.9 mg
Vitamin D0 mcg
Vitamin C123 mg
Vitamin A288 mcg
Vitamin E4 mg
Vitamin K113 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)8.6 mg
Folate136 mcg
Choline35 mg
Caffeine0 mg
Water2186 g
As published
This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 11. The excerpt below is the record exactly as published.
PORTUGUESE SOUP Wash twelve French plums, cover with cold water, scald and strain ; rinse, add to three pints of consomme and sim- mer until tender; cut a leek into fine shreds an inch long, boil for a few minutes, strain and add to the soup and boil until tender; season highly, then add a large, firm tomato
Cook this with the app: pantry check, scaling, and the assistant.