Soup (Browning For)
From Hilda's "where is it?" of recipes, 1891
A tablespoonful or more will color your soup.
Presented as published in 1891. 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
781Calories
8 gProtein
187 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories781 kcal
Protein7.6 g
Carbohydrates187 g
Fiber5.2 g
Sugars110 g
Total Fat14 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Cholesterol33 mg
Sodium1107 mg
Potassium281 mg
Calcium399 mg
Iron33 mg
Magnesium39 mg
Phosphorus73 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8 mg
Folate129 mcg
Choline15 mg
Caffeine0 mg
Water388 g
As published
This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 77. The excerpt below is the record exactly as published.
SOUP {BROWNING FOR). Put about four ounces of brown sugar, half an ounce of butter, into a stewpan ; set it on the fire to brown, stirring all the time with a wooden spoon that it may not burn. When sufficiently melted, stir in a pint of boiling water
Cook this with the app: pantry check, scaling, and the assistant.