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Poulette Soup
From The Cook County cook book, 1912
Serves 3
Presented as published in 1912. 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
427Calories
22 gProtein
37 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories427 kcal
Protein22 g
Carbohydrates37 g
Fiber2.8 g
Sugars24 g
Total Fat33 g
Saturated Fat11 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol214 mg
Sodium273 mg
Potassium994 mg
Calcium671 mg
Iron2.8 mg
Magnesium87 mg
Phosphorus597 mg
Zinc2.9 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D5.3 mcg
Vitamin C17 mg
Vitamin A248 mcg
Vitamin E0.7 mg
Vitamin K137 mcg
Vitamin B60.4 mg
Vitamin B122.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)1.5 mg
Folate62 mcg
Choline186 mg
Caffeine0 mg
Water507 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 136. The excerpt below is the record exactly as published.
POULETTE SOUP.— Melt 3 tablespoons of butter, add 3 tablespoons each of diced celery, turnip and carrot, 1 tablespoon of minced onion, a bay leaf, a blade of mace and a bit of parsley. Cook slowly 20 minutes. Blend 3 tablespoons of flour, and with it pour over gradually 3 pts. of milk, season with salt and pepper, and cook in a double boiler 20 minutes longer; then strain and add 2 ^%^ yolks beaten with J^ cup cream.
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