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Baked Soy Bean Soup

Name: Baked Soy Bean Soup
Yield: 4 servings
Ingredients: 2 Cups Boiled Soy Beans; 3 Pimientos; 1/3 Cup Cottage Cheese; 1 Teaspoon Salt; f. g. Pepper

From The bride's cook book, 1915

Serves 4

Presented as published in 1915. 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

73Calories

6 gProtein

10 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories73 kcal

Protein6.3 g

Carbohydrates10 g

Fiber0.4 g

Sugars1.3 g

Total Fat0.9 g

Saturated Fat0.4 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol2.2 mg

Sodium882 mg

Potassium218 mg

Calcium36 mg

Iron1.6 mg

Magnesium29 mg

Phosphorus93 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C33 mg

Vitamin A50 mcg

Vitamin E0.1 mg

Vitamin K1.6 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.2 mg

Folate53 mcg

Choline1.2 mg

Caffeine0 mg

Water104 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 77. The excerpt below is the record exactly as published.

BAKED SOY BEAN SOUP 2 Cups Boiled Soy Beans 3 Pimientos 1-3 Cup Cottage Cheese 1 Teaspoon Salt f. g. Pepper

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