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Velvet Soup
From The Cook County cook book, 1912
Serves 2
Recipe by Mrs. Conklin, Maywood, IL.
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
754Calories
16 gProtein
8 gCarbs
72 gFat
Full nutrition (34 nutrients)
Calories754 kcal
Protein16 g
Carbohydrates8.3 g
Fiber0 g
Sugars0.7 g
Total Fat72 g
Saturated Fat39 g
Monounsaturated Fat17 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol554 mg
Sodium275 mg
Potassium324 mg
Calcium165 mg
Iron1.8 mg
Magnesium23 mg
Phosphorus302 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C0.1 mg
Vitamin A162 mcg
Vitamin E1.2 mg
Vitamin K4.8 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate48 mcg
Choline295 mg
Caffeine0 mg
Water189 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 144. The excerpt below is the record exactly as published.
VELVET SOUP.— 1 qt. of any kind of soup stock, 1 cup cream, season to taste. When boiling hot pour on the beaten yolks of 4 eggs, diluted with J^ cup cream
Cook this with the app: pantry check, scaling, and the assistant.