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Tchi
From With a saucepan over the sea, 1902
Serves 5
From Russia.
Presented as published in 1902. 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
383Calories
18 gProtein
27 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories383 kcal
Protein18 g
Carbohydrates27 g
Fiber1 g
Sugars3.4 g
Total Fat23 g
Saturated Fat6.9 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat4 g
Omega-30.1 g
Cholesterol64 mg
Sodium702 mg
Potassium754 mg
Calcium98 mg
Iron1.8 mg
Magnesium48 mg
Phosphorus199 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D1.3 mcg
Vitamin C77 mg
Vitamin A24 mcg
Vitamin E0.9 mg
Vitamin K107 mcg
Vitamin B60.5 mg
Vitamin B120.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.8 mg
Folate31 mcg
Choline51 mg
Caffeine0 mg
Water271 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 10. The excerpt below is the record exactly as published.
TCHI. (Russian Soup.) Make i pound of sausage meat into small balls and fry them brown. Chop 2 large onions and 14 With a Saucepan over the Sea the heart of a cabbage, fry them in butter or suet, add 2 ounces flour, salt, pepper, parsley, and 3 pints of stock
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