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White Soupe Maigre

Name: White Soupe Maigre
Yield: 3 servings
Ingredients: 1 pint milk; 2 pints boiling water; 3 tablespoonsful flour; a little vegetable flavour; pepper; salt; the yolks of two eggs

From Cookery and housekeeping, 1882

Serves 3

Presented as published in 1882. 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

407Calories

15 gProtein

64 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories407 kcal

Protein15 g

Carbohydrates64 g

Fiber3.5 g

Sugars8.3 g

Total Fat10 g

Saturated Fat4.3 g

Monounsaturated Fat2.6 g

Polyunsaturated Fat1.4 g

Omega-30 g

Cholesterol143 mg

Sodium825 mg

Potassium386 mg

Calcium422 mg

Iron22 mg

Magnesium44 mg

Phosphorus283 mg

Zinc1.5 mg

Copper0 mg

Manganese0.2 mg

Vitamin D2.2 mcg

Vitamin C0 mg

Vitamin A105 mcg

Vitamin E0.5 mg

Vitamin K0.1 mcg

Vitamin B60.2 mg

Vitamin B121.2 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.8 mg

Niacin (B3)6 mg

Folate113 mcg

Choline135 mg

Caffeine0 mg

Water425 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 42. The excerpt below is the record exactly as published.

White Soupe Maigre. For four persons. I pint milk ; 2 pints boiling water ; 3 tablespoonsful flour. A little vegetable flavour (onions or celery), pepper and salt ; let the flour just cook in the milk. Stir in the yolks of two eggs

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