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Brown Soup
From Cassell's dictionary of cookery, 1892
Serves 8
Presented as published in 1892. 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
577Calories
13 gProtein
126 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories577 kcal
Protein13 g
Carbohydrates126 g
Fiber12 g
Sugars11 g
Total Fat3.3 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.2 g
Cholesterol0 mg
Sodium1407 mg
Potassium1007 mg
Calcium456 mg
Iron41 mg
Magnesium77 mg
Phosphorus194 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C47 mg
Vitamin A376 mcg
Vitamin E0.4 mg
Vitamin K7.7 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)11 mg
Folate248 mcg
Choline33 mg
Caffeine0 mg
Water742 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 268. The excerpt below is the record exactly as published.
Brown Soup (another way). — Slice and fry in butter half a dozen carrots, with the same quantity of turnips, four potatoes, four onions, and three heads of celery. Put them into a pan with five quarts of boiling water. Let them stew four or five hours, then strain through a sieve, season with pepper and salt
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