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Sorrel Soup

Name: Sorrel Soup
Yield: 3 servings
Ingredients: 1 cup chopped sorrel; salt; cayenne; 1 pint cold water; 1 tablespoon tomato catsup; 2 tablespoons butter; 2 eggs; 1 cup milk; 1 cup cream; 4 tablespoons flour; 2 slices onion

From Lowney's cook book, 1907

Serves 3

Presented as published in 1907. 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

432Calories

8 gProtein

31 gCarbs

38 gFat

Full nutrition (34 nutrients)

Calories432 kcal

Protein8.3 g

Carbohydrates31 g

Fiber1.7 g

Sugars9.4 g

Total Fat38 g

Saturated Fat17 g

Monounsaturated Fat6.3 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol111 mg

Sodium110 mg

Potassium375 mg

Calcium181 mg

Iron1.4 mg

Magnesium30 mg

Phosphorus211 mg

Zinc0.8 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0.8 mcg

Vitamin C59 mg

Vitamin A27 mcg

Vitamin E0.1 mg

Vitamin K2.4 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.6 mg

Niacin (B3)1.9 mg

Folate36 mcg

Choline21 mg

Caffeine0 mg

Water437 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 18. The excerpt below is the record exactly as published.

Sorrel Soup 1 cup chopped sorrel salt and cayenne 1 pint cold water 1 tablespoon tomato catsup 2 tablespoons butter 2 eggs 1 cup milk 1 cup cream 4 tablespoons flour 2 slices onion

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