Sopitas—Chilean

Name: Sopitas—Chilean
Ingredients: four slices of stale bread; a teaspoon of vinegar; an egg; a little salt; cayenne; a quart of boiling beef or mutton broth; a spoonful of grated cheese

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

171Calories

19 gProtein

2 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories171 kcal

Protein19 g

Carbohydrates1.7 g

Fiber0 g

Sugars0.2 g

Total Fat9 g

Saturated Fat3.8 g

Monounsaturated Fat3.2 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol193 mg

Sodium3725 mg

Potassium594 mg

Calcium152 mg

Iron2.5 mg

Magnesium28 mg

Phosphorus270 mg

Zinc1 mg

Copper0 mg

Manganese0.1 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A97 mcg

Vitamin E0.6 mg

Vitamin K0.3 mcg

Vitamin B60.2 mg

Vitamin B121.2 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.5 mg

Niacin (B3)7.4 mg

Folate43 mcg

Choline176 mg

Caffeine0 mg

Water968 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 12. The excerpt below is the record exactly as published.

OPITAS— CHILEAN Cut in halves four slices of stale bread and fry till crisp in color (No. 119). Place in a hot tureen with several sprigs of mint and a teaspoon of vinegar. Beat an egg, add a little salt and cayenne and pour over the toast. Cover all with a quart of boiling beef or mutton broth and serve with a spoonful of grated cheese

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