Soup a la Reinb

Name: Soup a la Reinb
Ingredients: 1 fowl; 1/2 pint cream; 2 bitter almonds; 18 sweet almonds; 3 quarts water; 4 oz. flour; 4 oz. butter; Salt to flavour

From German cookery for the English kitchen, 1906

Presented as published in 1906. 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

4501Calories

137 gProtein

219 gCarbs

460 gFat

Full nutrition (34 nutrients)

Calories4501 kcal

Protein137 g

Carbohydrates219 g

Fiber71 g

Sugars25 g

Total Fat460 g

Saturated Fat69 g

Monounsaturated Fat196 g

Polyunsaturated Fat70 g

Omega-30 g

Cholesterol507 mg

Sodium153 mg

Potassium4587 mg

Calcium1791 mg

Iron27 mg

Magnesium1605 mg

Phosphorus3005 mg

Zinc19 mg

Copper6.3 mg

Manganese13 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E145 mg

Vitamin K5.6 mcg

Vitamin B60.9 mg

Vitamin B120 mcg

Thiamin (B1)2.3 mg

Riboflavin (B2)7 mg

Niacin (B3)28 mg

Folate431 mcg

Choline295 mg

Caffeine0 mg

Water3028 g

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 9. The excerpt below is the record exactly as published.

OUPB A LA ReINB.) Two Quarts of Soup. Time of Preparation : 3 hours. 1 fowl. \ pint cream. 2 bitter almonds. 18 sweet almonds. 3 quarts water. 4 oz. flour. 4 oz. butter. Salt to flavour

Cook this with the app: pantry check, scaling, and the assistant.