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Chan Tarnk (Vegetable Soup)
From Banquets of the nations, 1911
Serves 8
Presented as published in 1911. 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
516Calories
54 gProtein
36 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories516 kcal
Protein54 g
Carbohydrates36 g
Fiber1.2 g
Sugars6.2 g
Total Fat18 g
Saturated Fat6.3 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol150 mg
Sodium230 mg
Potassium1849 mg
Calcium240 mg
Iron5.2 mg
Magnesium114 mg
Phosphorus607 mg
Zinc13 mg
Copper0.2 mg
Manganese1.2 mg
Vitamin D0.2 mcg
Vitamin C197 mg
Vitamin A2.3 mcg
Vitamin E0.4 mg
Vitamin K270 mcg
Vitamin B61.9 mg
Vitamin B125.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)13 mg
Folate47 mcg
Choline139 mg
Caffeine0 mg
Water627 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 175. The excerpt below is the record exactly as published.
Chan Tarnk. (Vegetable Soup.) Four pounds of good beef, four nice cabbages, four turnips, leeks, onions, salad oil, and one pint Korean or Japanese sauce, with a pinch of sugar and cayenne
Cook this with the app: pantry check, scaling, and the assistant.