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Potage à la Reine
From Modern cookery, in all its branches, 1884
Serves 8
A delicate white soup, ideal for special occasions.
Presented as published in 1884. 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
372Calories
46 gProtein
7 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories372 kcal
Protein46 g
Carbohydrates6.9 g
Fiber1.7 g
Sugars2.6 g
Total Fat17 g
Saturated Fat6.8 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol189 mg
Sodium313 mg
Potassium857 mg
Calcium71 mg
Iron2.5 mg
Magnesium71 mg
Phosphorus497 mg
Zinc7.2 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C4.3 mg
Vitamin A127 mcg
Vitamin E0.7 mg
Vitamin K2.1 mcg
Vitamin B61 mg
Vitamin B123.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)18 mg
Folate42 mcg
Choline8.5 mg
Caffeine0 mg
Water690 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 55. The excerpt below is the record exactly as published.
POTAGE X LA REINE. (A Delicate White Soup.) Should there be no strong veal broth, nor any white stock in readiness, stew four pounds of the scrag or knuckle of veal, with a thick slice or two of lean ham, a faggot of sweet herbs, two moderate- sized carrots, and the same of onions, a large blade of mace, and a half-teaspoonful of white peppercorns, in four quarts of water
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