Sorrel Soup—French

Name: Sorrel Soup—French
Ingredients: a pint of fresh sorrel; two tablespoons of butter; two tablespoons of flour; a pint of hot water; a cup of cream; one of milk; salt; pepper

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

1196Calories

25 gProtein

62 gCarbs

116 gFat

Full nutrition (34 nutrients)

Calories1196 kcal

Protein25 g

Carbohydrates62 g

Fiber0 g

Sugars12 g

Total Fat116 g

Saturated Fat52 g

Monounsaturated Fat19 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol333 mg

Sodium158 mg

Potassium624 mg

Calcium473 mg

Iron4.5 mg

Magnesium52 mg

Phosphorus649 mg

Zinc1.7 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D2.3 mcg

Vitamin C306 mg

Vitamin A78 mcg

Vitamin E0.1 mg

Vitamin K5.6 mcg

Vitamin B60.2 mg

Vitamin B121.3 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)2.8 mg

Niacin (B3)6.4 mg

Folate25 mcg

Choline43 mg

Caffeine0 mg

Water1233 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.

ORREL SOUP— FRENCH Clean, wash and drain a pint of fresh sorrel, then chop very fine and cook for five minutes in two tablespoons of butter. Stir in two tablespoons of flour, salt and pepper, and add slowly a pint of hot water. Simmer a little while, then strain into a double boiler over an egg beaten into a cup of cream and one of milk

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