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Baked Soup
From Cookery for every household, 1914
Serves 6
This soup can be varied with different meats and vegetables.
Presented as published in 1914. 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
156Calories
18 gProtein
9 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories156 kcal
Protein18 g
Carbohydrates9.1 g
Fiber1.6 g
Sugars2.7 g
Total Fat5.6 g
Saturated Fat2.1 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol50 mg
Sodium73 mg
Potassium439 mg
Calcium35 mg
Iron2.1 mg
Magnesium29 mg
Phosphorus185 mg
Zinc4.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C8.1 mg
Vitamin A101 mcg
Vitamin E0.4 mg
Vitamin K5.9 mcg
Vitamin B60.5 mg
Vitamin B122 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.8 mg
Folate29 mcg
Choline53 mg
Caffeine0 mg
Water441 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 62. The excerpt below is the record exactly as published.
Baked Soup 1 lb. lean beef. 2 qts. cold water. 1 teacupful split peas. $ teacupful rice. 2 tomatoes. 1 onion. 1 carrot. Salt, pepper
Cook this with the app: pantry check, scaling, and the assistant.