Zuppa alia Romana

Name: Zuppa alia Romana
Ingredients: some marrow from a marrow bone; two eggs; a piece of crumb of bread; a sprig of parsley; an almond; grated cheese; salt; flour

From National viands à la mode, 1895

Presented as published in 1895. 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

144Calories

13 gProtein

1 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories144 kcal

Protein13 g

Carbohydrates0.8 g

Fiber0.1 g

Sugars0.4 g

Total Fat9.5 g

Saturated Fat3.1 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol372 mg

Sodium143 mg

Potassium149 mg

Calcium59 mg

Iron1.9 mg

Magnesium13 mg

Phosphorus199 mg

Zinc1.3 mg

Copper0.1 mg

Manganese0 mg

Vitamin D2 mcg

Vitamin C2.7 mg

Vitamin A168 mcg

Vitamin E1.1 mg

Vitamin K33 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.1 mg

Folate50 mcg

Choline294 mg

Caffeine0 mg

Water78 g

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 23. The excerpt below is the record exactly as published.

Zuppa alia Romana Take some marrow from a marrow bone, and cook it over the fire in a saucepan ; then pass it through a colander. When it is cool add two eggs to it, with a piece of crumb of bread which has been soaked in soup and then pressed nearly dry, a sprig of parsley, an almond, grated cheese, and salt ; reduce this to a good consistency, mix it with flour

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