Rahm Suppe— Austrian

Name: Rahm Suppe— Austrian
Ingredients: a pint each of veal broth; a pint each of milk; a teaspoon of onion juice; blade of mace; salt; a pint of sour cream; pinch of paprika

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

1392Calories

42 gProtein

66 gCarbs

106 gFat

Full nutrition (34 nutrients)

Calories1392 kcal

Protein42 g

Carbohydrates66 g

Fiber0.1 g

Sugars31 g

Total Fat106 g

Saturated Fat61 g

Monounsaturated Fat24 g

Polyunsaturated Fat1.5 g

Omega-30.1 g

Cholesterol322 mg

Sodium1099 mg

Potassium1964 mg

Calcium1121 mg

Iron1 mg

Magnesium125 mg

Phosphorus1104 mg

Zinc4.6 mg

Copper0.3 mg

Manganese0 mg

Vitamin D4.7 mcg

Vitamin C1.3 mg

Vitamin A161 mcg

Vitamin E0.4 mg

Vitamin K6.6 mcg

Vitamin B60.8 mg

Vitamin B122.9 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.1 mg

Niacin (B3)8.5 mg

Folate25 mcg

Choline131 mg

Caffeine0 mg

Water1214 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 12. The excerpt below is the record exactly as published.

RAHM SUPPE— -AUSTRIAN Scald together a pint each of veal broth and milk and thicken with roux (137). Add a teaspoon of onion juice, blade of mace, and salt. Simmer half an hour, then stir in a pint of sour cream and pinch of paprika

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