Royal Soup (Sopa Real)
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
The broth of the cocido plays a significant role in Spanish soup-making.
Presented as published in 1936. 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
980Calories
48 gProtein
129 gCarbs
30 gFat
Full nutrition (33 nutrients)
Calories980 kcal
Protein48 g
Carbohydrates129 g
Fiber23 g
Sugars47 g
Total Fat30 g
Saturated Fat8 g
Monounsaturated Fat10 g
Polyunsaturated Fat6.9 g
Cholesterol746 mg
Sodium4130 mg
Potassium4685 mg
Calcium315 mg
Iron9.3 mg
Magnesium276 mg
Phosphorus806 mg
Zinc6.2 mg
Copper2.4 mg
Manganese2.6 mg
Vitamin D4.4 mcg
Vitamin C35 mg
Vitamin A1165 mcg
Vitamin E17 mg
Vitamin K43 mcg
Vitamin B62 mg
Vitamin B122.2 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)2 mg
Niacin (B3)16 mg
Folate214 mcg
Choline681 mg
Caffeine0 mg
Water1028 g
As published
This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 43. The excerpt below is the record exactly as published.
ROYAL SOUP (Sopa Real) 4 hard-boiled eggs i quart clear vegetable soup l/2 lemon
Cook this with the app: pantry check, scaling, and the assistant.