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Rye Flour Soup

Name: Rye Flour Soup
Yield: 1 servings
Ingredients: % lb. of rye flour; 1 qt. of milk; 2 tbsps. of butter; 1 pinch of salt; % qt. of water; 2 yolks of eggs

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

972Calories

32 gProtein

177 gCarbs

37 gFat

Full nutrition (34 nutrients)

Calories972 kcal

Protein32 g

Carbohydrates177 g

Fiber31 g

Sugars1.6 g

Total Fat37 g

Saturated Fat3.6 g

Monounsaturated Fat3.8 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol438 mg

Sodium155 mg

Potassium1165 mg

Calcium164 mg

Iron7.5 mg

Magnesium232 mg

Phosphorus863 mg

Zinc6.7 mg

Copper0.8 mg

Manganese4.9 mg

Vitamin D2.2 mcg

Vitamin C0 mg

Vitamin A168 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.6 mg

Vitamin B121 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.9 mg

Niacin (B3)2.7 mg

Folate47 mcg

Choline298 mg

Caffeine0 mg

Water141 g

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 FLOUR SOUP. Quantity for 6 Persons. % lb. of rye flour 1 qt. of milk 2 tbsps. of butter 1 pinch of salt % qt. of water 2 yolks of eggs

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