Soupe alsacienne
From The new practical cookery guide, 1913
Presented as published in 1913. 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
347Calories
10 gProtein
79 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories347 kcal
Protein9.9 g
Carbohydrates79 g
Fiber13 g
Sugars11 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium963 mg
Potassium1746 mg
Calcium115 mg
Iron5.3 mg
Magnesium105 mg
Phosphorus251 mg
Zinc1.5 mg
Copper0.5 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C91 mg
Vitamin A1.4 mcg
Vitamin E0.3 mg
Vitamin K25 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.1 mg
Folate120 mcg
Choline60 mg
Caffeine0 mg
Water503 g
As published
This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 42. The excerpt below is the record exactly as published.
Soupe alsacienne — Blanched and chopped sauer- kraut, sauteed with a little chopped onion, flour to thicken, and sufficient stock, seasoned, simmer till done, served with dice of potatoes
Cook this with the app: pantry check, scaling, and the assistant.