gluten-freenut-freesoy-freefish-freeshellfish-free

Singer’s Soup

Name: Singer’s Soup
Yield: 8 servings
Ingredients: Wash well J lb. best pearl sago; in 1 quart water; a pint of boiling cream or milk; the yolks of 4 fresh eggs; 2 quarts strong veal or beef stock

From Tried favourites cookery book, 1909

Serves 8

Presented as published in 1909. 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

222Calories

9 gProtein

34 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories222 kcal

Protein9.2 g

Carbohydrates34 g

Fiber0.3 g

Sugars4.8 g

Total Fat5.2 g

Saturated Fat1.5 g

Monounsaturated Fat2.3 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol100 mg

Sodium378 mg

Potassium287 mg

Calcium30 mg

Iron1.4 mg

Magnesium14 mg

Phosphorus115 mg

Zinc0.7 mg

Copper0.2 mg

Manganese0 mg

Vitamin D0.5 mcg

Vitamin C0.5 mg

Vitamin A42 mcg

Vitamin E0.3 mg

Vitamin K0.5 mcg

Vitamin B60.2 mg

Vitamin B120.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.8 mg

Folate25 mcg

Choline96 mg

Caffeine0 mg

Water358 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 22. The excerpt below is the record exactly as published.

Singer’s Soup. Wash well J lb. best pearl sago, stew slowly till quite tender and veiy thick, in 1 quart Avater. Then mix gradually Avith it a pint of boiling cream or milk, and the yolks of 4 fresh eggs. Noav add care- fully 2 quarts strO'Ug A'eal or beef stoc

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