Schavel (Sorrel Soup)
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 38. The excerpt below is the record exactly as published.
Schavel (Sorrel Soup) Chop fine one pound sorrel, one pound spinach; put into pot and cook in boiling water (open pot), adding salt to taste. When greens are tender, about one-half hour, take two yolks of eggs in a bowl ; add a little salt and stir hot mixture into the yolks, drop by drop, to THE JEWS 95 prevent curdling of yolks. Set out to cool. When cold put on ice. To serve : Put into plate a tablespoon of sour cream
Cook this with the app: pantry check, scaling, and the assistant.