pescatariannut-freeegg-freesoy-free
Shrimp Soup, Family Style
From The Hotel St. Francis cook book, 1919
Serves 5
Presented as published in 1919. 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
556Calories
19 gProtein
16 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories556 kcal
Protein19 g
Carbohydrates16 g
Fiber0.4 g
Sugars0.5 g
Total Fat46 g
Saturated Fat26 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol235 mg
Sodium940 mg
Potassium460 mg
Calcium182 mg
Iron1.3 mg
Magnesium31 mg
Phosphorus350 mg
Zinc1.4 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A128 mcg
Vitamin E1.9 mg
Vitamin K5.8 mcg
Vitamin B60.2 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)5 mg
Folate45 mcg
Choline96 mg
Caffeine0 mg
Water314 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 217. The excerpt below is the record exactly as published.
Shrimp soup, family style. Add to one quart of fish broth one pound of picked shrimps, and bring to a boil. Then add one pint of boiling cream, season with salt and pepper and chopped parsley, add one-half cup of broken saltine crackers, and two ounces of sweet butter
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