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Royal Soup
From European and American cuisine, 1914
Serves 3
Presented as published in 1914. 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
888Calories
53 gProtein
2 gCarbs
73 gFat
Full nutrition (33 nutrients)
Calories888 kcal
Protein53 g
Carbohydrates1.9 g
Fiber1.5 g
Sugars1.9 g
Total Fat73 g
Saturated Fat29 g
Monounsaturated Fat32 g
Polyunsaturated Fat2.8 g
Cholesterol224 mg
Sodium1364 mg
Potassium967 mg
Calcium47 mg
Iron5.8 mg
Magnesium59 mg
Phosphorus483 mg
Zinc11 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.2 mg
Vitamin A167 mcg
Vitamin E0.1 mg
Vitamin K2.6 mcg
Vitamin B61.1 mg
Vitamin B128.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)11 mg
Folate25 mcg
Choline1.8 mg
Caffeine0 mg
Water217 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 9. The excerpt below is the record exactly as published.
Boyal Soup.— In a soup kettle put 2 pounds shank of beef, some veal bones, and, if handy, some poultry trimming ; cover with cold water, add V, tablespoonful salt; then place the kettle over the fire. While this comes to a boil out 2 large onions into thick slices, lay them on a tin pan, set the pan in a hot oven until the onions are dark brown ; then add them with 1 small carrot, 1 leek, and a bouquet
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