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Rye Bread Soup

Name: Rye Bread Soup
Yield: 1 servings
Ingredients: % cupful of grated rye bread; % pt. of water; % pt. of boiling milk; 2 tbsps. of sugar; 1 pinch of salt; Yolk of an egg; 2 tbsps. of cream

From The art of German cooking and baking, 1922

Serves 1

Presented as published in 1922. 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

498Calories

14 gProtein

69 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories498 kcal

Protein14 g

Carbohydrates69 g

Fiber5.1 g

Sugars29 g

Total Fat18 g

Saturated Fat8.1 g

Monounsaturated Fat5.1 g

Polyunsaturated Fat1.7 g

Omega-30 g

Cholesterol216 mg

Sodium613 mg

Potassium245 mg

Calcium111 mg

Iron3.4 mg

Magnesium43 mg

Phosphorus227 mg

Zinc1.7 mg

Copper0.2 mg

Manganese0.7 mg

Vitamin D1 mcg

Vitamin C0.4 mg

Vitamin A80 mcg

Vitamin E0.8 mg

Vitamin K1.9 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.5 mg

Niacin (B3)3.4 mg

Folate121 mcg

Choline160 mg

Caffeine0 mg

Water101 g

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 181. The excerpt below is the record exactly as published.

RYEBREAD SOUP. Ingredients for 1 plateful. % cupful of grated rye bread % pt. of water % pt. of boiling milk 2 tbsps. of sugar 1 pinch of salt Yolk of an egg 2 tbsps. of cream

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