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Soup a la Heine
From The Monmouth Baptist ladies' cook book, 1907
Serves 1
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
316Calories
13 gProtein
32 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories316 kcal
Protein13 g
Carbohydrates32 g
Fiber2.7 g
Sugars2.7 g
Total Fat15 g
Saturated Fat1.5 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat3.2 g
Cholesterol5.1 mg
Sodium282 mg
Potassium502 mg
Calcium92 mg
Iron2.7 mg
Magnesium82 mg
Phosphorus207 mg
Zinc1.2 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A1.7 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.3 mg
Folate49 mcg
Choline16 mg
Caffeine0 mg
Water198 g
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 6. The excerpt below is the record exactly as published.
SOUP A LA HEINE. Miss Christine Fasbender. Use either beef or chicken stock or both. Boil cel- ery in stock to flavor. Before serving, add butter and small quantity of flour, not enough to thicken. Cut a little of the meat in thin strips and add chopped al- monds. SALMON SOUP— QUICKLY MADE. Mrs. M. B. Sexton. One tablespoon of butter, melted in stewpan. Add two tablespoons of flour ; mix well ; small teaspoon of salt and one of celery
Cook this with the app: pantry check, scaling, and the assistant.