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Soup Bouquet
From The home cook book, 1905
Serves 1
Avoid long cooking to preserve the delicacy of the herbs.
Presented as published in 1905. 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
11Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories11 kcal
Protein0.4 g
Carbohydrates2.5 g
Fiber1.5 g
Sugars0 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.9 mg
Potassium48 mg
Calcium65 mg
Iron1.5 mg
Magnesium14 mg
Phosphorus6.2 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C5.7 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K45 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate6.3 mcg
Choline0.6 mg
Caffeine0 mg
Water2.7 g
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 11. The excerpt below is the record exactly as published.
Soup Bouquet— Bread Fingers— Bread-and-Cheese Balls— Croutons— Curry Balls— Egg- Balls— Egg-and-Cheese Balls— Meat Balls— Winter Suet Balls A SOUP BOUQUET TO season soup with a soup bouquet, as it is called, which is another way of naming a bunch of sweet herbs, tie together with a white thread a small sprig of sage, a sprig of summer savory and thyme and parsley and a bay leaf
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