Soup of a Thousand Infants (Sopa de Mil Infantes)
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
Presented as published in 1936. 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
648Calories
41 gProtein
75 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories648 kcal
Protein41 g
Carbohydrates75 g
Fiber3 g
Sugars19 g
Total Fat19 g
Saturated Fat5.3 g
Monounsaturated Fat7.9 g
Polyunsaturated Fat4.1 g
Omega-30 g
Cholesterol214 mg
Sodium4153 mg
Potassium1200 mg
Calcium167 mg
Iron5.7 mg
Magnesium71 mg
Phosphorus447 mg
Zinc2.8 mg
Copper0.7 mg
Manganese0.8 mg
Vitamin D1 mcg
Vitamin C1.9 mg
Vitamin A90 mcg
Vitamin E0.9 mg
Vitamin K9.4 mcg
Vitamin B60.7 mg
Vitamin B120.6 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.4 mg
Niacin (B3)19 mg
Folate129 mcg
Choline242 mg
Caffeine0 mg
Water940 g
As published
This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 94. The excerpt below is the record exactly as published.
SOUP OF A THOUSAND INFANTS (Sopa de Mil Infantes) i quart chicken broth % cup bread crumbs Salt and pepper l/z teaspoon minced i egg white chevril or parsley I whole egg
Cook this with the app: pantry check, scaling, and the assistant.