nut-freesoy-freefish-freeshellfish-free
Veal Soup
From Soyer's standard cookery, 1912
Serves 1
Presented as published in 1912. 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
411Calories
24 gProtein
31 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories411 kcal
Protein24 g
Carbohydrates31 g
Fiber0.5 g
Sugars24 g
Total Fat21 g
Saturated Fat11 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol244 mg
Sodium343 mg
Potassium823 mg
Calcium649 mg
Iron1.4 mg
Magnesium69 mg
Phosphorus611 mg
Zinc2.9 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D5.7 mcg
Vitamin C0 mg
Vitamin A236 mcg
Vitamin E0.8 mg
Vitamin K0.9 mcg
Vitamin B60.4 mg
Vitamin B123.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)1.3 mg
Folate36 mcg
Choline235 mg
Caffeine0 mg
Water468 g
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 27. The excerpt below is the record exactly as published.
wo table- spoonfuls of breadcrumbs, pepper, salt, and nutmeg to taste, and cook for two hours. Now add hot milk in the proportion of a pint to each quart of the soup. Press the whole through STANDARD COOKERY. :3 a sieve, stir in a tablespoonful of sherry and the yolk of an egg
Cook this with the app: pantry check, scaling, and the assistant.