White Soup
From The easiest way in housekeeping and cooking, 1881
Bones of cold roast chicken or turkey can be used.
Presented as published in 1881. 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
729Calories
36 gProtein
77 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories729 kcal
Protein36 g
Carbohydrates77 g
Fiber5.1 g
Sugars56 g
Total Fat43 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol148 mg
Sodium1334 mg
Potassium2395 mg
Calcium1354 mg
Iron1.3 mg
Magnesium161 mg
Phosphorus1101 mg
Zinc4.6 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D9.4 mcg
Vitamin C7.8 mg
Vitamin A312 mcg
Vitamin E0.5 mg
Vitamin K0.9 mcg
Vitamin B60.9 mg
Vitamin B125.3 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.5 mg
Niacin (B3)2 mg
Folate52 mcg
Choline187 mg
Caffeine0 mg
Water1352 g
As published
This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 62. The excerpt below is the record exactly as published.
White Soup. Yeal or chicken must be used for this soup ; and the stock must always be prepared the day beforehand, having been flavored with two chopped onions and a cup of cut celery, or celery-seed and other seasoning, in the propor- tions already given. On the day it is to be used, heat a quart of milk ; stir one tablespoonful of butter to a cream ; add a heaping tablespoonful of flour or corn-starch, a saltspoonful of mace, and the same amount of white pepper
Cook this with the app: pantry check, scaling, and the assistant.