Soup with Italian Paste
From French dishes for American tables, 1886
Presented as published in 1886. 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
238Calories
32 gProtein
30 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories238 kcal
Protein32 g
Carbohydrates30 g
Fiber4.6 g
Sugars14 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium3252 mg
Potassium1918 mg
Calcium89 mg
Iron6 mg
Magnesium48 mg
Phosphorus251 mg
Zinc2.5 mg
Copper1.6 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A86 mcg
Vitamin E4.9 mg
Vitamin K13 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.1 mg
Folate26 mcg
Choline44 mg
Caffeine0 mg
Water1244 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 5. The excerpt below is the record exactly as published.
Soup with Italian Paste. Take four ounces of Italian paste and blanch in boiling water with a little salt for twenty minutes. Drain, and put in three pints of consomme
Cook this with the app: pantry check, scaling, and the assistant.