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Royal Soup
From The household gas cookery book, 1900
Serves 4
Grated cheese can be served on the side.
Presented as published in 1900. 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
74Calories
2 gProtein
15 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories74 kcal
Protein2.3 g
Carbohydrates15 g
Fiber2.3 g
Sugars5.2 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium354 mg
Potassium141 mg
Calcium50 mg
Iron0.8 mg
Magnesium11 mg
Phosphorus39 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C3 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate15 mcg
Choline5 mg
Caffeine0 mg
Water110 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 13. The excerpt below is the record exactly as published.
Royal Soup— In order to prepare the soup first peel some small onions, about a dozen for each person. Brown them in a frying-pan with some butter. \Vhen the onions are cooked to a light-brown colour sprinkle them with a teaspoonful of castor sugar and cook them until they are dark-brown. Put them in a saucepan, and having ready some good stock, quite boiling, pour it over the onions and let it cook for ten minutes. Add some w^hite pepper, pour the soup into a tureen, and serve with some pieces of bread
Cook this with the app: pantry check, scaling, and the assistant.