Frenchdinnerpescatariannut-freesoy-free
Shrimp Soup
From Cookery for every household, 1914
Serves 3
This soup may be made plainer by omitting the egg and cream and using rather more butter and flour for thickening. A little milk may also be used instead of some of the stock to make the soup a white color.
Presented as published in 1914. 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
454Calories
9 gProtein
38 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories454 kcal
Protein8.9 g
Carbohydrates38 g
Fiber0.1 g
Sugars0.9 g
Total Fat37 g
Saturated Fat16 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol168 mg
Sodium58 mg
Potassium196 mg
Calcium70 mg
Iron2.7 mg
Magnesium21 mg
Phosphorus133 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C13 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.9 mg
Folate81 mcg
Choline51 mg
Caffeine0 mg
Water97 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 124. The excerpt below is the record exactly as published.
the strained stock, stir over the fire until boding and skim if necessary. Season to taste, add the picked shrimps and simmer 5 minutes longer. Draw the pan to the side of the fire, strain in the yolks of egg and cream mixed together, and stir over the fire a minute or two, being careful the soup does not boil again. Add a squeeze of lemon juice
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