Soupe Julienne de St. Maur

Name: Soupe Julienne de St. Maur
Ingredients: 1 onion, halved and sliced; 2 small carrots, cut julienne; 2 celery stalks, cut julienne; 1/2 small cabbage, chopped; 2 tablespoons butter; 1 1/2 quarts well-seasoned stock; 1 cup cooked rice; 1/2 cup shredded lettuce; 1/2 cup shredded sorrel; (or 2 tablespoons lemon juice); 2 egg yolks, beaten

From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936

The recipe for this celebrated international soup originated in Paris.

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

878Calories

46 gProtein

128 gCarbs

41 gFat

Full nutrition (34 nutrients)

Calories878 kcal

Protein46 g

Carbohydrates128 g

Fiber4.2 g

Sugars29 g

Total Fat41 g

Saturated Fat4.7 g

Monounsaturated Fat8.4 g

Polyunsaturated Fat3.3 g

Omega-30 g

Cholesterol106 mg

Sodium2213 mg

Potassium2342 mg

Calcium161 mg

Iron6.4 mg

Magnesium111 mg

Phosphorus610 mg

Zinc3.4 mg

Copper1 mg

Manganese1.2 mg

Vitamin D0 mcg

Vitamin C98 mg

Vitamin A1016 mcg

Vitamin E1.3 mg

Vitamin K42 mcg

Vitamin B61.3 mg

Vitamin B120 mcg

Thiamin (B1)1 mg

Riboflavin (B2)1.9 mg

Niacin (B3)28 mg

Folate203 mcg

Choline146 mg

Caffeine0 mg

Water1854 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 121. The excerpt below is the record exactly as published.

SOUPE JULIENNE DE ST. MAUR i onion, halved and sliced 2 small carrots, cut julienne 2 celery stalks, cut julienne Yz small cabbage, chopped 2 tablespoons butter 1Y2 quarts well-seasoned stock 1 cup cooked rice Y2 cup shredded lettuce l/i cup shredded sorrel (or 2 tablespoons lemon juice) 2 egg yolks, beaten

Cook this with the app: pantry check, scaling, and the assistant.