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Puree of Sorrel
From The art of cookery, 1899
Serves 4
A cup of sweet cream may be added before serving.
Presented as published in 1899. 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
194Calories
12 gProtein
26 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories194 kcal
Protein12 g
Carbohydrates26 g
Fiber0 g
Sugars3.7 g
Total Fat7.2 g
Saturated Fat0.8 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.5 g
Cholesterol15 mg
Sodium339 mg
Potassium254 mg
Calcium13 mg
Iron2.5 mg
Magnesium11 mg
Phosphorus192 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C153 mg
Vitamin A2.4 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.4 mg
Niacin (B3)6.5 mg
Folate18 mcg
Choline22 mg
Caffeine0 mg
Water421 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 55. The excerpt below is the record exactly as published.
Puree of Sorrel. — Boil a quart of sorrel until tender, then drain and rub through a sieve. Cook together a tablespoonful of butter and two tablespoonfuls of flour, add to it the sorrel and four cups of chicken, veal, or beef broth
Cook this with the app: pantry check, scaling, and the assistant.