gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Potage a la Reine
From Harper's cook book encyclopædia, 1902
Serves 8
This is a delicate white soup.
Presented as published in 1902. 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
176Calories
18 gProtein
4 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories176 kcal
Protein18 g
Carbohydrates3.5 g
Fiber0 g
Sugars1.6 g
Total Fat9.9 g
Saturated Fat2.9 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat2.1 g
Cholesterol48 mg
Sodium630 mg
Potassium668 mg
Calcium31 mg
Iron1.4 mg
Magnesium33 mg
Phosphorus185 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C1 mg
Vitamin A26 mcg
Vitamin E0.2 mg
Vitamin K1.3 mcg
Vitamin B60.4 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.9 mg
Folate9.7 mcg
Choline52 mg
Caffeine0 mg
Water326 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 418. The excerpt below is the record exactly as published.
Potage a la Reine SOUPS Potage Velours separate dish. If there is no stock at hand and water has to be used for the soup, a teaspoonful of Liebig's or any other extract of meat should be added to it. Time, three hours and a half. Potage a la Reine. — This is a deli- cate white soup. Skin and wash carefully three young chickens or two large fowls, and boil them in five pints of good, nicely flavored veal stock
Cook this with the app: pantry check, scaling, and the assistant.