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Wine Soup (German)
From Royal Victoria cook book, 1900
Serves 2
1 egg serves one or two plates.
Presented as published in 1900. 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
27Calories
1 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories27 kcal
Protein0.6 g
Carbohydrates5 g
Fiber1.4 g
Sugars1.3 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.5 mg
Potassium70 mg
Calcium15 mg
Iron0.3 mg
Magnesium4.5 mg
Phosphorus8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate5.5 mcg
Choline2.6 mg
Caffeine0 mg
Water108 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 3. The excerpt below is the record exactly as published.
WINE SOUP (GerMAN).—Three eggs, a little flour, best white sugar to taste, } slice lemon for each person. Proportions—# white wine to 4 water
Cook this with the app: pantry check, scaling, and the assistant.