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Queen Victoria's Favorite Soup

Name: Queen Victoria's Favorite Soup
Yield: 3 servings
Ingredients: One cup stale bread crumbs; one-half cup milk; yolks of three hard-boiled eggs; one and a half cups scalded milk; three and a half cups chicken stock; two and a half tablespoons butter; two and a half tablespoons flour

From The Times cook book, no. 2, 1905

Serves 3

Presented as published in 1905. 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

383Calories

21 gProtein

46 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories383 kcal

Protein21 g

Carbohydrates46 g

Fiber1.8 g

Sugars9.4 g

Total Fat21 g

Saturated Fat3.8 g

Monounsaturated Fat4.3 g

Polyunsaturated Fat2.2 g

Omega-30 g

Cholesterol226 mg

Sodium766 mg

Potassium503 mg

Calcium159 mg

Iron3.5 mg

Magnesium40 mg

Phosphorus277 mg

Zinc1.7 mg

Copper0.3 mg

Manganese0.4 mg

Vitamin D1.5 mcg

Vitamin C0.6 mg

Vitamin A90 mcg

Vitamin E0.7 mg

Vitamin K3.3 mcg

Vitamin B60.3 mg

Vitamin B120.9 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.7 mg

Niacin (B3)7.5 mg

Folate89 mcg

Choline185 mg

Caffeine0 mg

Water333 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 29. The excerpt below is the record exactly as published.

QUEEN VICTORIA'S FAVORITE SOUP. Miss Emilia Lundberg, No. 2400 South Flower street— One cup stale bread crumbs, one-half cup milk, yolks of three hard-boiled eggs, breast meat from a boiled chicken, one and a half cups scalded milk, three and a half cups chicken stock, two and a half ta- blespoons butter, two and a half tablespoons flour

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