Puree of Sorrel

Name: Puree of Sorrel
Ingredients: one quart of sorrel; not quite a quart of consomme; the same of cream; an ounce of butter; four yolks of eggs

From French dishes for American tables, 1886

Ensure the soup has ceased boiling before adding yolks.

Presented as published in 1886. 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

3974Calories

83 gProtein

101 gCarbs

382 gFat

Full nutrition (34 nutrients)

Calories3974 kcal

Protein83 g

Carbohydrates101 g

Fiber0 g

Sugars0.7 g

Total Fat382 g

Saturated Fat197 g

Monounsaturated Fat76 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol1775 mg

Sodium2603 mg

Potassium1704 mg

Calcium740 mg

Iron12 mg

Magnesium80 mg

Phosphorus1534 mg

Zinc5.9 mg

Copper1 mg

Manganese1.3 mg

Vitamin D4 mcg

Vitamin C615 mg

Vitamin A320 mcg

Vitamin E2.1 mg

Vitamin K23 mcg

Vitamin B60.7 mg

Vitamin B121.8 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)5.9 mg

Niacin (B3)13 mg

Folate102 mcg

Choline588 mg

Caffeine0 mg

Water2282 g

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 10. The excerpt below is the record exactly as published.

Puree of Sorrel. Proceed as for clear sorrel soup (Art. 12), except with the addition of four yolks of eggs, mixed in a little water, just before serving the soup and when it has entirely ceased boiling. Serve with it some square pieces of bread fried in butter. 57. Cream of Sorrel. Boil one quart of sor- rel, drain it, put it in cold water, and press it through a sieve. Put it in a saucepan with not quite a quart of consomme (stock), and the same of cream ; salt, pepper, and an ounce of butter

Cook this with the app: pantry check, scaling, and the assistant.