White Soup
From The complete Indian housekeeper & cook, 1898
Presented as published in 1898. 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
328Calories
12 gProtein
12 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories328 kcal
Protein12 g
Carbohydrates12 g
Fiber7.1 g
Sugars2.5 g
Total Fat28 g
Saturated Fat2.2 g
Monounsaturated Fat18 g
Polyunsaturated Fat7 g
Omega-30 g
Cholesterol0 mg
Sodium0.6 mg
Potassium416 mg
Calcium153 mg
Iron2.1 mg
Magnesium153 mg
Phosphorus273 mg
Zinc1.8 mg
Copper0.6 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E15 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.1 mg
Folate25 mcg
Choline30 mg
Caffeine0 mg
Water2.5 g
As published
This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 168. The excerpt below is the record exactly as published.
White Soup. — This must he made with clear, colourless stock. Mutton, if free from all fat, answers well, but fowl or rabbit is best. To every 40 units of stock allow 2 of pounded almonds and of white breast meat, 4 of stale bread crumbs, and a little flavouring of mace and lemon peel. Pound these ingredients, moisten with the stock, and rub through a sieve. Add 4 units of good cream
Cook this with the app: pantry check, scaling, and the assistant.