vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Wine Soup
From Good Things to Eat as Suggested by Rufus, 1911
Serves 5
Serve with sponge cakes or fancy biscuits.
Presented as published in 1911. 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
684Calories
26 gProtein
41 gCarbs
35 gFat
Full nutrition (33 nutrients)
Calories684 kcal
Protein26 g
Carbohydrates41 g
Fiber0.6 g
Sugars34 g
Total Fat35 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.9 mg
Potassium29 mg
Calcium7.7 mg
Iron0.1 mg
Magnesium2.4 mg
Phosphorus3.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0.2 mcg
Vitamin E6.8 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0 mg
Folate2.2 mcg
Choline1 mg
Caffeine0 mg
Water326 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 6. The excerpt below is the record exactly as published.
WINE SOUP— Put the yolks of twelve eggs and whites of six in an enameled saucepan and beat thoroughly. Pour in one and a half breakfast cupfuls of water, add six ounces of loaf sugar, the grated rind and strained juice of a large lemon, one and one-half pints of white wine
Cook this with the app: pantry check, scaling, and the assistant.