vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
White Soup
From The Times cook book, no. 2, 1905
Serves 6
For croutons, cut thin rounds of bread, sprinkle with sugar, and glaze in a hot oven.
Presented as published in 1905. 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
582Calories
22 gProtein
28 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories582 kcal
Protein22 g
Carbohydrates28 g
Fiber11 g
Sugars14 g
Total Fat46 g
Saturated Fat5.5 g
Monounsaturated Fat28 g
Polyunsaturated Fat11 g
Omega-30 g
Cholesterol15 mg
Sodium242 mg
Potassium806 mg
Calcium379 mg
Iron3.2 mg
Magnesium244 mg
Phosphorus532 mg
Zinc3.2 mg
Copper0.9 mg
Manganese1.9 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E22 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)3.2 mg
Folate37 mcg
Choline66 mg
Caffeine0 mg
Water111 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 37. The excerpt below is the record exactly as published.
WHITE SOUP. Miss Emilia Lund- berg, No. 2400 South Flower street.— A de- licious soup, which may be served at a lunch- son is made from almond milk. Blanch one- half pound of Jordan and ten bitter almonds and pound together in a mortar, moistening from time to time with milk till one pint has been used, after which press through a piece of fine cheesecloth. Scald three cups of milk with two tablespoonfuls of sugar and a half teaspoon of salt
Cook this with the app: pantry check, scaling, and the assistant.