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Another Julienne Soup
From Miss Parloa's kitchen companion, 1887
Serves 6
If using canned peas, rinse and add with other vegetables; fresh peas need to be boiled separately.
Presented as published in 1887. 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
143Calories
10 gProtein
16 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories143 kcal
Protein9.9 g
Carbohydrates16 g
Fiber2.1 g
Sugars6.4 g
Total Fat4 g
Saturated Fat1 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.7 g
Cholesterol9.5 mg
Sodium849 mg
Potassium493 mg
Calcium23 mg
Iron1.1 mg
Magnesium26 mg
Phosphorus126 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C35 mg
Vitamin A12 mcg
Vitamin E0.1 mg
Vitamin K6.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.5 mg
Folate68 mcg
Choline36 mg
Caffeine0 mg
Water345 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 58. The excerpt below is the record exactly as published.
two quarts of clear stock, one pint of carrots, turnips, and celery combined, half a pint of peas, half a pint of cauli- flower, and one teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.