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Rye Bread Soup
From The art of German cooking and baking, 1922
Serves 3
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
819Calories
26 gProtein
153 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories819 kcal
Protein26 g
Carbohydrates153 g
Fiber18 g
Sugars16 g
Total Fat14 g
Saturated Fat1.9 g
Monounsaturated Fat4 g
Polyunsaturated Fat2.4 g
Cholesterol10 mg
Sodium1825 mg
Potassium563 mg
Calcium232 mg
Iron8.8 mg
Magnesium126 mg
Phosphorus390 mg
Zinc3.5 mg
Copper0.6 mg
Manganese2.5 mg
Vitamin D0 mcg
Vitamin C35 mg
Vitamin A2.2 mcg
Vitamin E1.2 mg
Vitamin K3.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1 mg
Niacin (B3)12 mg
Folate333 mcg
Choline44 mg
Caffeine0 mg
Water154 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 8. The excerpt below is the record exactly as published.
RYE BREAD SOUP. Quantity for 6 Persons. 2 lbs. of rye bread 1 tumbler full of white wine 2 qts. of water Some sugar, about 1 tbsp. Salt 1 tbsp. of fresh butter % cup of currants
Cook this with the app: pantry check, scaling, and the assistant.