vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Wine Soup No. 2
From Harper's cook book encyclopædia, 1902
Serves 1
Presented as published in 1902. 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
510Calories
17 gProtein
85 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories510 kcal
Protein17 g
Carbohydrates85 g
Fiber6 g
Sugars33 g
Total Fat10 g
Saturated Fat3.3 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol372 mg
Sodium160 mg
Potassium312 mg
Calcium152 mg
Iron4.7 mg
Magnesium40 mg
Phosphorus274 mg
Zinc2.1 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D2 mcg
Vitamin C65 mg
Vitamin A162 mcg
Vitamin E1.2 mg
Vitamin K0.4 mcg
Vitamin B60.4 mg
Vitamin B120.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.7 mg
Folate185 mcg
Choline303 mg
Caffeine0 mg
Water500 g
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 427. The excerpt below is the record exactly as published.
2 ozs. of best rice and the thin rind of half a lemon in three-quarters of a pint of water. When the rice is tender, mix with it gradually a small bottle of wine, and add as much white sugar as will sweeten it pleasantly. Break two eggs
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