Soup with Poached Eggs a la Styrie

Name: Soup with Poached Eggs a la Styrie
Ingredients: three pints of consomme; two ounces of semolina; six eggs; a tablespoonful of vinegar; three quarters of a pint of green peas

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

955Calories

83 gProtein

84 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories955 kcal

Protein83 g

Carbohydrates84 g

Fiber14 g

Sugars13 g

Total Fat30 g

Saturated Fat9.5 g

Monounsaturated Fat11 g

Polyunsaturated Fat6.1 g

Omega-30.1 g

Cholesterol1116 mg

Sodium3623 mg

Potassium1816 mg

Calcium281 mg

Iron12 mg

Magnesium128 mg

Phosphorus1060 mg

Zinc8.9 mg

Copper2 mg

Manganese3.2 mg

Vitamin D6 mcg

Vitamin C92 mg

Vitamin A563 mcg

Vitamin E3.4 mg

Vitamin K55 mcg

Vitamin B61 mg

Vitamin B122.7 mcg

Thiamin (B1)1 mg

Riboflavin (B2)1.9 mg

Niacin (B3)10 mg

Folate390 mcg

Choline944 mg

Caffeine0 mg

Water1582 g

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 8. The excerpt below is the record exactly as published.

Soup with Poached Eggs a la Styrie. Take three pints of consomme (stock, Art. 1), which boil, and add thereto, by degrees, two ounces of semolina, stirring constantly with a spoon. Poach in boiling water with a little salt, and a tablespoon- ful of vinegar, six eggs, which put into cold water. Blanch a tablespoonful of chopped parsley, which add to your soup, with three quarters of a pint of green peas

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