Veal Soup—French

Name: Veal Soup—French
Ingredients: half a cup of bread crumbs; three pints of veal broth; a cup of parboiled button onions; a chopped hard boiled egg; a tablespoon of roux; a cup of cream; salt; paprika

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

1668Calories

55 gProtein

107 gCarbs

111 gFat

Full nutrition (34 nutrients)

Calories1668 kcal

Protein55 g

Carbohydrates107 g

Fiber2.9 g

Sugars26 g

Total Fat111 g

Saturated Fat55 g

Monounsaturated Fat28 g

Polyunsaturated Fat5.1 g

Omega-30 g

Cholesterol470 mg

Sodium2544 mg

Potassium1892 mg

Calcium313 mg

Iron6.8 mg

Magnesium100 mg

Phosphorus705 mg

Zinc3.9 mg

Copper0.9 mg

Manganese0.5 mg

Vitamin D1 mcg

Vitamin C2.8 mg

Vitamin A94 mcg

Vitamin E1 mg

Vitamin K12 mcg

Vitamin B61.1 mg

Vitamin B120.6 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)1.7 mg

Niacin (B3)26 mg

Folate152 mcg

Choline285 mg

Caffeine0 mg

Water1487 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 13. The excerpt below is the record exactly as published.

EAL SOUP— FRENCH Stir half a cup of bread crumbs into three pints of veal broth, simmer for fifteen minutes, then pass through a sieve. Return to the fire, add a cup of parboiled button on- ions and a chopped hard boiled egg. Season highly with salt and paprika. Thicken with a tablespoon of roux (No. 137) and, just before serving, stir in a cup of cream

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