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Queen Victoria's Favorite 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
361Calories
29 gProtein
12 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories361 kcal
Protein29 g
Carbohydrates12 g
Fiber0 g
Sugars5.5 g
Total Fat21 g
Saturated Fat6 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat3.9 g
Cholesterol255 mg
Sodium568 mg
Potassium543 mg
Calcium43 mg
Iron2 mg
Magnesium33 mg
Phosphorus287 mg
Zinc2 mg
Copper0.2 mg
Manganese0 mg
Vitamin D1.3 mcg
Vitamin C1.9 mg
Vitamin A110 mcg
Vitamin E0.8 mg
Vitamin K2 mcg
Vitamin B60.5 mg
Vitamin B120.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)10 mg
Folate43 mcg
Choline223 mg
Caffeine0 mg
Water380 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.
QUEEN VICTORIA'S FAVORITE SOUP.— Chop 1 cup of cold baked chicken as fine as possible; add 1 pt. of chicken broth, 1 cup sweet cream, and salt and pepper to taste, and just before serving, add the yolks of 3 hard-boiled eggs
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