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Cheap Soup
From Royal Victoria cook book, 1900
Serves 6
Presented as published in 1900. 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
524Calories
77 gProtein
19 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories524 kcal
Protein77 g
Carbohydrates19 g
Fiber3.2 g
Sugars5 g
Total Fat16 g
Saturated Fat5.7 g
Monounsaturated Fat6.6 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol207 mg
Sodium226 mg
Potassium1405 mg
Calcium104 mg
Iron6.8 mg
Magnesium106 mg
Phosphorus737 mg
Zinc16 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A87 mcg
Vitamin E0.9 mg
Vitamin K6.3 mcg
Vitamin B62.2 mg
Vitamin B124.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)21 mg
Folate57 mcg
Choline253 mg
Caffeine0 mg
Water865 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 5. The excerpt below is the record exactly as published.
CHEAP SOUP.—Take ten cents worth of veal or beef, put in kettle with 3 quarts of cold water, a teacup of oat- meal, 4 medium sized onions, a potato and a smail carrot
Cook this with the app: pantry check, scaling, and the assistant.