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Arizona Soup
From Mary Jane's cook book, 1916
Serves 6
Presented as published in 1916. 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
340Calories
12 gProtein
56 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories340 kcal
Protein12 g
Carbohydrates56 g
Fiber4.4 g
Sugars13 g
Total Fat8.4 g
Saturated Fat3.9 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol23 mg
Sodium265 mg
Potassium825 mg
Calcium264 mg
Iron3.6 mg
Magnesium65 mg
Phosphorus306 mg
Zinc1.7 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D1.6 mcg
Vitamin C39 mg
Vitamin A90 mcg
Vitamin E1 mg
Vitamin K4.6 mcg
Vitamin B60.4 mg
Vitamin B120.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.8 mg
Folate133 mcg
Choline44 mg
Caffeine0 mg
Water506 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 117. The excerpt below is the record exactly as published.
ARIZONA SOUP. Rice, 1/2 pound. Salt and pepper. Cooked tomatoes, 1 quart. Water, 1 quart. Cold baked beans, 1 cup. Soda, y2 teaspoon. Butter, 1 dessertspoon. Milk, 1 quart. Onion, 1
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