vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Wine Soup (for Six or Eight)
From The Landmarks club cook book, 1903
Serves 4
Presented as published in 1903. 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
472Calories
4 gProtein
41 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories472 kcal
Protein4.1 g
Carbohydrates41 g
Fiber4.6 g
Sugars26 g
Total Fat27 g
Saturated Fat14 g
Monounsaturated Fat5 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol115 mg
Sodium38 mg
Potassium149 mg
Calcium107 mg
Iron0.9 mg
Magnesium24 mg
Phosphorus80 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.3 mcg
Vitamin C32 mg
Vitamin A21 mcg
Vitamin E0.2 mg
Vitamin K1.8 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate20 mcg
Choline40 mg
Caffeine0 mg
Water345 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 21. The excerpt below is the record exactly as published.
WINE SOUP (EOR SIX OR eight). One and one-half pints of water in which is boiled a piece of lemon rind, a few cloves, cinnamon and nutmeg about five minutes. Then add a pint of white wine. Two tablespoonfuls of flour and of butter blended, and add gradually a little of the boiled soup. The yolks of three eggs and one whole egg well beaten added to this and beaten gradually into the remain- ing soup, whipping constantly for five minutes to make light. Season with a little salt, half cup sugar, at last adding half pint of cream
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.