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Austrian Soup

Name: Austrian Soup
Yield: 8 servings
Ingredients: 1 lb. Brown Beans; 2 oz. Pearl Barley; 3 large Onions; 6 Cloves; 6 whole Pimentos; 1 lb. Carrots; about 12 outer stalks of Celery

From Tried favourites cookery book, 1909

Serves 8

Presented as published in 1909. 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

168Calories

8 gProtein

35 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories168 kcal

Protein7.7 g

Carbohydrates35 g

Fiber9.8 g

Sugars5.2 g

Total Fat1.1 g

Saturated Fat0.3 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol0 mg

Sodium111 mg

Potassium700 mg

Calcium114 mg

Iron2.1 mg

Magnesium63 mg

Phosphorus145 mg

Zinc1.2 mg

Copper0.2 mg

Manganese2.8 mg

Vitamin D0 mcg

Vitamin C7.5 mg

Vitamin A474 mcg

Vitamin E0.7 mg

Vitamin K13 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.3 mg

Folate141 mcg

Choline13 mg

Caffeine0 mg

Water195 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 10. The excerpt below is the record exactly as published.

Austrian Soup. 1 lb. Brown Beans, 2 oz. Pearl Barley, 3 large Onions, 6 Cloves, 6 whole Pimentos, 1 lb. Carrots, about 12 outer stalks of Celery

Cook this with the app: pantry check, scaling, and the assistant.