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Velvety Soup
From Practical household cookery, 1891
Serves 2
Presented as published in 1891. 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
66Calories
4 gProtein
8 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories66 kcal
Protein3.9 g
Carbohydrates7.9 g
Fiber0 g
Sugars2.6 g
Total Fat2 g
Saturated Fat0.7 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol5.4 mg
Sodium175 mg
Potassium152 mg
Calcium23 mg
Iron0.5 mg
Magnesium7.6 mg
Phosphorus52 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0.2 mg
Vitamin A6.1 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate12 mcg
Choline14 mg
Caffeine0 mg
Water123 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 35. The excerpt below is the record exactly as published.
VELVETY SOUP. Dilute one tablespoonful of flour with two of milk, boil a cup of broth, and when it boils pour gradually the diluted flour over it, stir continually, boil for a few minutes, and serve with a few croutons fried in butter
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