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Autumn Soup
From The thorough good cook, 1895
Serves 6
Serve with dried crusts.
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
37Calories
2 gProtein
8 gCarbs
0 gFat
Full nutrition (22 nutrients)
Calories37 kcal
Protein2 g
Carbohydrates7.9 g
Fiber1.8 g
Sugars4 g
Total Fat0.1 g
Sodium40 mg
Potassium369 mg
Calcium52 mg
Iron0.6 mg
Magnesium18 mg
Phosphorus46 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin K21 mcg
Vitamin B60.2 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate4.2 mcg
Water161 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 56. The excerpt below is the record exactly as published.
Autumn Soup. Cut, as for a Julienne (Xo. S), the white parts of four leeks, the same of two heads of celery, and a lettuce ; wash, G 82 THE TIIOBOUGH GOOD COOK. and throw them into boiUng broth; add a pint of young peas, a little sugar and pepper, two large spoonfuls of flour
Cook this with the app: pantry check, scaling, and the assistant.