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Soup A La Dauphine

Name: Soup A La Dauphine
Yield: 9 servings
Ingredients: 6 pounds of lean beef; 4 carrots; 2 turnips; 4 onions; 1 head of celery; 4 oz. of lean ham; 5 qts. of water; 2 bay leaves; a bunch of herbs; a few allspice; 2 blades of mace; pepper and salt

From The Ideal cook book, 1899

Serves 9

Presented as published in 1899. 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

545Calories

69 gProtein

14 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories545 kcal

Protein69 g

Carbohydrates14 g

Fiber3.5 g

Sugars6 g

Total Fat24 g

Saturated Fat9.1 g

Monounsaturated Fat11 g

Polyunsaturated Fat1.4 g

Omega-30 g

Cholesterol205 mg

Sodium398 mg

Potassium1338 mg

Calcium94 mg

Iron7.7 mg

Magnesium85 mg

Phosphorus696 mg

Zinc17 mg

Copper0.4 mg

Manganese0.3 mg

Vitamin D0.4 mcg

Vitamin C15 mg

Vitamin A230 mcg

Vitamin E0.8 mg

Vitamin K8 mcg

Vitamin B61.9 mg

Vitamin B127.9 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)18 mg

Folate54 mcg

Choline201 mg

Caffeine0 mg

Water347 g

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 7. The excerpt below is the record exactly as published.

Soup A La Dauphine—lIngredients— 6 pounds of lean beef, 4 carrots, 2 turnips, 4 onions, 1 head of celery, 4 oz. of lean ham, pepper and salt, a little soy, 2 bay leaves, a bunch of herbs, a few allspice, 2 blades of mace, 5 qts. of water

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