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White Soup
From The Ideal cook book, 1899
Serves 4
Presented as published in 1899. 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
381Calories
21 gProtein
20 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories381 kcal
Protein21 g
Carbohydrates20 g
Fiber5.8 g
Sugars3.2 g
Total Fat25 g
Saturated Fat3.3 g
Monounsaturated Fat14 g
Polyunsaturated Fat5.8 g
Omega-30 g
Cholesterol38 mg
Sodium140 mg
Potassium498 mg
Calcium166 mg
Iron2.5 mg
Magnesium133 mg
Phosphorus326 mg
Zinc1.8 mg
Copper0.5 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A4 mcg
Vitamin E11 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.8 mg
Folate23 mcg
Choline58 mg
Caffeine0 mg
Water56 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 7. The excerpt below is the record exactly as published.
White Soup—lIngredients—6 oz. of sweet almonds, 6 0z. of the breast of roasted chicken, 3 oz. of white bread, some veal stock, 1 pt. of thick cream. Pound six ounces of sweet almonds, six ounces of the breast of roasted chicken, and three oz. of white bread soaked in veal stock and squeezed dry. Beat all to a paste and pour over it two quarts of boiling veal stock
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