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Princess Soup
From A calendar of dinners, with 615 recipes, 1913
Serves 3
Presented as published in 1913. 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
6 gProtein
15 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories425 kcal
Protein6.2 g
Carbohydrates15 g
Fiber1.8 g
Sugars1 g
Total Fat38 g
Saturated Fat19 g
Monounsaturated Fat6.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol142 mg
Sodium824 mg
Potassium151 mg
Calcium80 mg
Iron1.3 mg
Magnesium25 mg
Phosphorus142 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C63 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.3 mg
Folate22 mcg
Choline50 mg
Caffeine0 mg
Water292 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 95. The excerpt below is the record exactly as published.
Princess Soup Veal Chops, Horseradish Sauce Fried Carrots Baked Asparagus Tips Spinach Salad Peach Mousse Coffee *Princess Soup—Chop very fine 1 cup sorrel, and cook-in 1 tablespoon Crisco. Add % teaspoon sugar, % teaspoon tarragon or white wine vinegar, 1 teaspoon salt, 1 table- spoon flour, and when boiling add 1 pint hot water. Cook for % hour, then add 1 quart white stock and a grating of nutmeg and dash of red pepper. Bring to a boil, add beaten yolk of leggand1cupcream
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