egg-freesoy-free
White Soup (another way)
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for several servings.
Presented as published in 1892. 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
735Calories
19 gProtein
51 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories735 kcal
Protein19 g
Carbohydrates51 g
Fiber6.6 g
Sugars11 g
Total Fat52 g
Saturated Fat25 g
Monounsaturated Fat14 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol142 mg
Sodium459 mg
Potassium835 mg
Calcium199 mg
Iron1.8 mg
Magnesium96 mg
Phosphorus333 mg
Zinc2.3 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D0.2 mcg
Vitamin C17 mg
Vitamin A0.5 mcg
Vitamin E3.9 mg
Vitamin K4.6 mcg
Vitamin B60.5 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.9 mg
Folate57 mcg
Choline37 mg
Caffeine0 mg
Water331 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2268. The excerpt below is the record exactly as published.
White Soup (another way).— Take a knuckle of veal, two calf's feet, two anchovies, a slice of ham, two heads of celery, three onions, a few sweet herbs, a few peppercorns, and one ounce of sweet almonds blanched and beat fine. Stew all over a slow fire with the requisite quantity of water, taking off the scum as it rises. Strain the liquor off, and when put upon the fire next day to boil add to it two oimces of vermicelli. Just before it is sent to table, put in half a pint of cream
Cook this with the app: pantry check, scaling, and the assistant.