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White Soup

Name: White Soup
Yield: 1 servings
Ingredients: One shank veal; 1 slice bacon; 1 whole white pepper; bay leaf; mace; cloves; a few blanched almonds; 4 slice bread; 3 small onions

From Royal Victoria cook book, 1900

Serves 1

Chicken bones can improve the flavor.

Presented as published in 1900. 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

693Calories

26 gProtein

122 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories693 kcal

Protein26 g

Carbohydrates122 g

Fiber18 g

Sugars26 g

Total Fat13 g

Saturated Fat4.1 g

Monounsaturated Fat4.4 g

Polyunsaturated Fat3.6 g

Omega-30.3 g

Cholesterol31 mg

Sodium733 mg

Potassium933 mg

Calcium445 mg

Iron9.8 mg

Magnesium113 mg

Phosphorus397 mg

Zinc3.1 mg

Copper0.6 mg

Manganese2.7 mg

Vitamin D0.1 mcg

Vitamin C40 mg

Vitamin A3.3 mcg

Vitamin E0.2 mg

Vitamin K1.8 mcg

Vitamin B60.8 mg

Vitamin B120.4 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.5 mg

Niacin (B3)8.8 mg

Folate93 mcg

Choline35 mg

Caffeine0 mg

Water473 g

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 3. The excerpt below is the record exactly as published.

WHITE SOUP.—One shank veal, 1 slice bacon, 1 whole white pepper, bay leaf, mace, cloves, a few blanched almonds, 4 slice bread, 3 small onions

Cook this with the app: pantry check, scaling, and the assistant.