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Wine Soup
From European and American cuisine, 1914
Serves 6
Presented as published in 1914. 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
70Calories
0 gProtein
17 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories70 kcal
Protein0.1 g
Carbohydrates17 g
Fiber0.6 g
Sugars0.7 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium7.4 mg
Potassium8 mg
Calcium19 mg
Iron0.4 mg
Magnesium3.1 mg
Phosphorus1.9 mg
Zinc0 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.8 mcg
Choline0.3 mg
Caffeine0 mg
Water239 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 47. The excerpt below is the record exactly as published.
Wine' Soup. — Wash Y4 pound sago, boil witt iVt qaaft of water and a tew lemon slices without the pits ; add a piece of cinnamon and sfagar to tast^. As soon as the iogo U dotlef titkd it ff om the fire, add 1 bottle of red or white wine
Cook this with the app: pantry check, scaling, and the assistant.