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Cauliflower, Green Broccoli, and Parsley Soup
From The thorough good cook, 1895
Serves 6
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
64Calories
5 gProtein
12 gCarbs
1 gFat
Full nutrition (28 nutrients)
Calories64 kcal
Protein4.6 g
Carbohydrates12 g
Fiber4.8 g
Sugars1.6 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Sodium62 mg
Potassium628 mg
Calcium74 mg
Iron1.1 mg
Magnesium39 mg
Phosphorus118 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin C174 mg
Vitamin A9.3 mcg
Vitamin E0.2 mg
Vitamin K119 mcg
Vitamin B60.2 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate173 mcg
Water198 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 63. The excerpt below is the record exactly as published.
Cauliflower, Green Broccoli, and Parsley Soup. "White or brown stock as preferred. Blanch a head of cauliflower, put it in in small pieces, give them a few boils, and having cooled and drained them, let them boil in broth with some parsle}' blanched. When serving, turn it into the tureen containing two heads of broccoli blanched by themselves in a preserving pan, to give them a slight violet colour, then add the broth and fried crusts
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