gluten-freenut-freesoy-freefish-freeshellfish-free
White Sour
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 6
A creamy and rich soup.
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
41Calories
4 gProtein
0 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories41 kcal
Protein4 g
Carbohydrates0.2 g
Fiber0 g
Sugars0.1 g
Total Fat2.6 g
Saturated Fat0.9 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol96 mg
Sodium40 mg
Potassium35 mg
Calcium15 mg
Iron0.5 mg
Magnesium3 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate12 mcg
Choline74 mg
Caffeine0 mg
Water22 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 77. The excerpt below is the record exactly as published.
WHITE SOUR Boil a veal bone 3 hours with turnips, celery, onions, carrots, and whatever suitable thing else you have that will not make it black, strain and boil again. Just before you serve it add a pint of cream or milk, with 3 eggs well beaten
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