vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Clear Soup
From Miss Parloa's new cook book and marketing guide, 1880
Serves 5
Presented as published in 1880. 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
195Calories
4 gProtein
45 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories195 kcal
Protein4.3 g
Carbohydrates45 g
Fiber3.3 g
Sugars24 g
Total Fat1.3 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium1116 mg
Potassium1664 mg
Calcium38 mg
Iron1.7 mg
Magnesium41 mg
Phosphorus92 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C38 mg
Vitamin A59 mcg
Vitamin E1 mg
Vitamin K9.5 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)2.5 mg
Folate0 mcg
Choline38 mg
Caffeine0 mg
Water239 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 201. The excerpt below is the record exactly as published.
Clear Soup (five pints)
Cook this with the app: pantry check, scaling, and the assistant.