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White Soup

Name: White Soup
Yield: 2 servings
Ingredients: a knuckle of veal; one carrot; one turnip; one onion; a tablespoonful of ground rice; half a pint of cream; one-half of milk; three small eggs

From Temperance cook book, 1887

Serves 2

Serve immediately after adding eggs and cream.

Presented as published in 1887. 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

663Calories

20 gProtein

25 gCarbs

54 gFat

Full nutrition (34 nutrients)

Calories663 kcal

Protein20 g

Carbohydrates25 g

Fiber3.3 g

Sugars14 g

Total Fat54 g

Saturated Fat29 g

Monounsaturated Fat13 g

Polyunsaturated Fat1.7 g

Omega-30 g

Cholesterol424 mg

Sodium219 mg

Potassium802 mg

Calcium312 mg

Iron1.7 mg

Magnesium51 mg

Phosphorus415 mg

Zinc2.4 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D2.7 mcg

Vitamin C23 mg

Vitamin A409 mcg

Vitamin E1.1 mg

Vitamin K7.3 mcg

Vitamin B60.5 mg

Vitamin B121.5 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)1.6 mg

Folate93 mcg

Choline249 mg

Caffeine0 mg

Water390 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 4. The excerpt below is the record exactly as published.

WHITE SOUP — Very nice. Take a knuckle of veal, one carrot, one turnip, one onion, and boil four hours. Before taking it up, stir in a tablespoonful of ground rice, wet up with cold water. Strain through a seive, SOUPS. » always. Next day, half an hour before dinner, put it over the iire; just before serving, take half a pint of cream, one-half of milk, and pour, or rather mix, with three small eggs

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