White Soup with Wine

Name: White Soup with Wine
Ingredients: 4 lbs. knuckle of veal; 2 quarts cold water; 3 slices carrot; 1 sliced onion; 4 stalks celery; 2 sprigs parsley; Bit of bay leaf; 1 tablespoon salt; Few grains cayenne; 4 teaspoon peppercorns; 1 tablespoon Sauterne wine; 1 teaspoon beef extract; 1 cup cream

From What to Have for Dinner, 1905

Presented as published in 1905. 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

3627Calories

362 gProtein

53 gCarbs

207 gFat

Full nutrition (34 nutrients)

Calories3627 kcal

Protein362 g

Carbohydrates53 g

Fiber10 g

Sugars16 g

Total Fat207 g

Saturated Fat99 g

Monounsaturated Fat64 g

Polyunsaturated Fat9 g

Omega-30 g

Cholesterol1729 mg

Sodium8902 mg

Potassium7331 mg

Calcium697 mg

Iron17 mg

Magnesium543 mg

Phosphorus3978 mg

Zinc57 mg

Copper2.4 mg

Manganese2.4 mg

Vitamin D0 mcg

Vitamin C27 mg

Vitamin A1524 mcg

Vitamin E6.1 mg

Vitamin K111 mcg

Vitamin B68.1 mg

Vitamin B1224 mcg

Thiamin (B1)1.7 mg

Riboflavin (B2)5.1 mg

Niacin (B3)138 mg

Folate307 mcg

Choline27 mg

Caffeine0 mg

Water3812 g

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 54. The excerpt below is the record exactly as published.

WHITE SOUP WITH WINE. 4 lbs. knuckle of veal _=_1 tablespoon salt 2 quarts cold water _ Few grains cayenne 3 slices carrot 4 teaspoon peppercorns 1 sliced onion % tablespoons Sauterne 4 stalks celery wine 2 sprigs parsley | 1 teaspoon beef extract Bit of bay leaf 1 cup cream

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