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Sorrel Soup
From Miss Parloa's kitchen companion, 1887
Serves 4
Milk can substitute for cream. For a richer soup, use white stock instead of milk and add beaten egg yolks before serving.
Presented as published in 1887. 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
595Calories
12 gProtein
31 gCarbs
55 gFat
Full nutrition (34 nutrients)
Calories595 kcal
Protein12 g
Carbohydrates31 g
Fiber0.4 g
Sugars7.7 g
Total Fat55 g
Saturated Fat26 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol159 mg
Sodium948 mg
Potassium333 mg
Calcium235 mg
Iron2.1 mg
Magnesium25 mg
Phosphorus325 mg
Zinc0.8 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1.2 mcg
Vitamin C154 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K3.1 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.4 mg
Niacin (B3)3 mg
Folate9.9 mcg
Choline23 mg
Caffeine0 mg
Water425 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 66. The excerpt below is the record exactly as published.
Sorrel Soup. This palatable spring soup requires a quart of sorrel, three table-spoonfuls of butter, two table-spoonfuls of flour, a teaspoonful and a half of salt, a quarter of a tea- spoonful of pepper, a teaspoonful of sugar, half an onion, half a cupful of water, a pint of milk, and a pint of cream
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