Roman Egg Soup (Stracciatella)

Name: Roman Egg Soup (Stracciatella)
Ingredients: 1 quart chicken broth; 6 eggs; 2 tablespoons flour; 2 tablespoons grated Parmesian cheese; Y, teaspoon salt; ly teaspoon pepper; chopped parsley

From Waldensian cookery, 1957

Presented as published in 1957. 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

877Calories

67 gProtein

50 gCarbs

43 gFat

Full nutrition (34 nutrients)

Calories877 kcal

Protein67 g

Carbohydrates50 g

Fiber0.3 g

Sugars16 g

Total Fat43 g

Saturated Fat14 g

Monounsaturated Fat17 g

Polyunsaturated Fat7.9 g

Omega-30.1 g

Cholesterol1154 mg

Sodium3143 mg

Potassium1465 mg

Calcium305 mg

Iron8.3 mg

Magnesium84 mg

Phosphorus940 mg

Zinc5.8 mg

Copper0.8 mg

Manganese0.4 mg

Vitamin D6 mcg

Vitamin C1.9 mg

Vitamin A515 mcg

Vitamin E3.5 mg

Vitamin K4.9 mcg

Vitamin B61.1 mg

Vitamin B122.8 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)2.3 mg

Niacin (B3)16 mg

Folate214 mcg

Choline971 mg

Caffeine0 mg

Water1105 g

As published

This recipe was extracted from Waldensian cookery (1957), page 24. The excerpt below is the record exactly as published.

ROMAN EGG SOUP (Stracciatella) 144 quart chicken broth 6 eggs 2 tablespoons flour 2 tablespoons grated Parmesian cheese Y, teaspoon salt ly teaspoon pepper chopped parsley

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