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Soup a la Reine
From The bride's cook book, 1915
Serves 6
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
137Calories
8 gProtein
1 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories137 kcal
Protein8.1 g
Carbohydrates1.2 g
Fiber0 g
Sugars0 g
Total Fat11 g
Saturated Fat5.1 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat0.8 g
Cholesterol45 mg
Sodium37 mg
Potassium85 mg
Calcium26 mg
Iron0.4 mg
Magnesium11 mg
Phosphorus63 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A14 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)2.4 mg
Folate1.4 mcg
Choline19 mg
Caffeine0 mg
Water343 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 64. The excerpt below is the record exactly as published.
SOUP A LA REINE 1 Left-over Roast Chicken 2 Quarts Water 1 Teaspoon Cornstarch % Cup Boiled Rice Vz Cup Cream Salt and Pepper to Taste
Cook this with the app: pantry check, scaling, and the assistant.