Rich Soup
From The English-Chinese cookery book, 1890
Use the water from boiled chickens for better flavor.
Presented as published in 1890. 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
960Calories
66 gProtein
133 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories960 kcal
Protein66 g
Carbohydrates133 g
Fiber5.7 g
Sugars4.7 g
Total Fat17 g
Saturated Fat6 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol132 mg
Sodium143 mg
Potassium1066 mg
Calcium65 mg
Iron6.6 mg
Magnesium134 mg
Phosphorus747 mg
Zinc13 mg
Copper0.7 mg
Manganese1.6 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A2 mcg
Vitamin E0.6 mg
Vitamin K3 mcg
Vitamin B61.3 mg
Vitamin B125.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)14 mg
Folate42 mcg
Choline123 mg
Caffeine0 mg
Water158 g
As published
This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 3. The excerpt below is the record exactly as published.
RICH SOUP. mHE richest soups are made by using several kinds of meat together; as I beef, mutton and veal. A shank of each of these with very little meat upon it, should be boiled several hours, and vegetables with various kinds of spice added. Nice soups should be strained ; and they are good with macaroni
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