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Cheap Soupe Maigre
From Cookery and housekeeping, 1882
Serves 8
A similar soup can be made with roots, adjusting cooking times.
Presented as published in 1882. 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
140Calories
8 gProtein
26 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories140 kcal
Protein8.4 g
Carbohydrates26 g
Fiber9 g
Sugars11 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium18 mg
Potassium428 mg
Calcium56 mg
Iron2.4 mg
Magnesium56 mg
Phosphorus169 mg
Zinc1.9 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C65 mg
Vitamin A68 mcg
Vitamin E0.2 mg
Vitamin K87 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.1 mg
Folate106 mcg
Choline44 mg
Caffeine0 mg
Water387 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 41. The excerpt below is the record exactly as published.
Cheap Soupe Maigre. 2 quarts green peas ; A bunch fine herbs ; 2 onions sliced ; 2 quarts hot water. Stew for ^ an hour. Add mashed potatoes, or plimmed rice, and pass through a tamis. Season with pepper, salt and sugar (a tablespoonful) ; add a pint of new milk
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