Schavel (Sorrel Soup)

Name: Schavel (Sorrel Soup)
Ingredients: one pound sorrel; one pound spinach; two yolks of eggs; a tablespoon of sour cream; salt to taste; chopped, hard-boiled egg

From Foods of the foreign-born in relation to health, 1922

Favorite dish for summer.

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

467Calories

36 gProtein

47 gCarbs

17 gFat

Full nutrition (34 nutrients)

Calories467 kcal

Protein36 g

Carbohydrates47 g

Fiber10 g

Sugars2.3 g

Total Fat17 g

Saturated Fat5 g

Monounsaturated Fat4.3 g

Polyunsaturated Fat2.7 g

Omega-30 g

Cholesterol380 mg

Sodium508 mg

Potassium2692 mg

Calcium530 mg

Iron18 mg

Magnesium372 mg

Phosphorus685 mg

Zinc3.8 mg

Copper0.7 mg

Manganese4.1 mg

Vitamin D2 mcg

Vitamin C436 mg

Vitamin A2287 mcg

Vitamin E10 mg

Vitamin K2191 mcg

Vitamin B61.1 mg

Vitamin B120.9 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)3.8 mg

Niacin (B3)8.4 mg

Folate927 mcg

Choline382 mg

Caffeine0 mg

Water908 g

As published

This recipe was extracted from Foods of the foreign-born in relation to health (1922) by Bertha M. Wood, page 23. The excerpt below is the record exactly as published.

Schavel (Sorrel Soup) Chop fine one pound sorrel and one pound spinach. Cook in boiling water (open pot), adding salt to taste. .Take two yolks of eggs in a bowl and rub with a little salt. When greens are tender (about one-half hour), stir with yolks, drop by drop, and prevent curdling. Set out to cool and then put on ice. To serve, put into plate a tablespoon of sour cream and add cold soup, stirring cream. Add chopped, hard-boiled egg

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