Brunoise (Vegetable) Soup
From One-room cookery, 1950
Toast or cubes of crisply-fried bread are often handed with soup.
Presented as published in 1950. 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
1761Calories
20 gProtein
209 gCarbs
97 gFat
Full nutrition (33 nutrients)
Calories1761 kcal
Protein20 g
Carbohydrates209 g
Fiber36 g
Sugars54 g
Total Fat97 g
Saturated Fat17 g
Monounsaturated Fat42 g
Polyunsaturated Fat32 g
Cholesterol0 mg
Sodium1795 mg
Potassium3188 mg
Calcium777 mg
Iron51 mg
Magnesium174 mg
Phosphorus462 mg
Zinc2.6 mg
Copper0.6 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C83 mg
Vitamin A1430 mcg
Vitamin E18 mg
Vitamin K112 mcg
Vitamin B60.7 mg
Vitamin B120.1 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1 mg
Niacin (B3)12 mg
Folate610 mcg
Choline38 mg
Caffeine0 mg
Water1224 g
As published
This recipe was extracted from One-room cookery (1950) by Gas Council (Great Britain), page 2. The excerpt below is the record exactly as published.
BRUNOISE (VEGETABLE) SOUP Utensils required : saucepan. 1 medium carrot ; 1 small turnip ; 4 parsnip ; 1 small leek ; 2 finger- lengths celery ; 4 oz. margarine ; 1} pints boiling water ; seasoning
Cook this with the app: pantry check, scaling, and the assistant.