Frenchvegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Watercress Soup
From Soyer's standard cookery, 1912
Serves 2
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
441Calories
4 gProtein
12 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories441 kcal
Protein4.1 g
Carbohydrates12 g
Fiber0.5 g
Sugars0.8 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat0.3 g
Cholesterol121 mg
Sodium101 mg
Potassium212 mg
Calcium117 mg
Iron0.5 mg
Magnesium15 mg
Phosphorus95 mg
Zinc0.4 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K66 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate15 mcg
Choline4.3 mg
Caffeine0 mg
Water96 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 15. The excerpt below is the record exactly as published.
Watercress Soup. Take two or three good handfuls of tender shoots of water- cress, thoroughly wash and drain from all superfluous moisture. If the sprigs are at all long break them up. Place in an enam- eled saucepan with a quart of good white stock and simmer until the watercress is almost dissolved. Then thicken with a little flour and add a small cupful of good cream or a little butter and serve with sippets of toast
Cook this with the app: pantry check, scaling, and the assistant.