Cheap Soup

Name: Cheap Soup
Ingredients: n pound and a half of lean soup-meat; six quarts of water; three onions; six turnips; a little parsley; a seasoning of pepper; and salt; half a pound of rice; a pound of potatoes; a handful of oatmeal

From The English-Chinese cookery book, 1890

Presented as published in 1890. 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

1602Calories

37 gProtein

355 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories1602 kcal

Protein37 g

Carbohydrates355 g

Fiber34 g

Sugars60 g

Total Fat3.2 g

Saturated Fat0.7 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol0 mg

Sodium319 mg

Potassium4789 mg

Calcium627 mg

Iron14 mg

Magnesium338 mg

Phosphorus875 mg

Zinc5.7 mg

Copper1.8 mg

Manganese4.2 mg

Vitamin D0 mcg

Vitamin C316 mg

Vitamin A0 mcg

Vitamin E0.4 mg

Vitamin K11 mcg

Vitamin B63.1 mg

Vitamin B120 mcg

Thiamin (B1)1.9 mg

Riboflavin (B2)0.4 mg

Niacin (B3)15 mg

Folate1111 mcg

Choline95 mg

Caffeine0 mg

Water7114 g

As published

This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 8. The excerpt below is the record exactly as published.

CHEAP SOUP. (^UT n pound and a half of lean soup-meat into small pieces, and put them J in a stewpan with six quarts of water, three onions and six turnips. Add a little parsley, a seasoning of pepper and salt, half a pound of rice, a pound of potatoes, peeled, and cut into quarters, and a handful of oatmeal

Cook this with the app: pantry check, scaling, and the assistant.