Alexandra Soup
From The Samaritan cookery book, 1903
M. R.
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
2472Calories
132 gProtein
467 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories2472 kcal
Protein132 g
Carbohydrates467 g
Fiber38 g
Sugars7.8 g
Total Fat12 g
Saturated Fat0.6 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1.5 g
Cholesterol0 mg
Sodium117 mg
Potassium5506 mg
Calcium454 mg
Iron39 mg
Magnesium718 mg
Phosphorus2252 mg
Zinc23 mg
Copper5.1 mg
Manganese10 mg
Vitamin D0 mcg
Vitamin C31 mg
Vitamin A98 mcg
Vitamin E1.3 mg
Vitamin K23 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)12 mg
Folate86 mcg
Choline101 mg
Caffeine0 mg
Water3116 g
As published
This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 3. The excerpt below is the record exactly as published.
ALEXANDRA SOUP. i lb. lentils. I J lb. tomatoes. | lb. barley. | 3 quarts of water
Cook this with the app: pantry check, scaling, and the assistant.