gluten-freenut-freesoy-freefish-freeshellfish-free
Queen Victoria's Favorite Soup
From The Cook County cook book, 1912
Serves 2
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
590Calories
40 gProtein
9 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories590 kcal
Protein40 g
Carbohydrates9.1 g
Fiber0 g
Sugars3.7 g
Total Fat42 g
Saturated Fat5.9 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat4.3 g
Cholesterol96 mg
Sodium421 mg
Potassium472 mg
Calcium20 mg
Iron1.6 mg
Magnesium33 mg
Phosphorus238 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C2.4 mg
Vitamin A51 mcg
Vitamin E4.7 mg
Vitamin K2.2 mcg
Vitamin B60.6 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)12 mg
Folate19 mcg
Choline92 mg
Caffeine0 mg
Water335 g
Estimated from matched ingredients across 2 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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