Clear Vegetable Soup
From Catherine Owen's new cook book .., 1885
Ensure all vegetables are of similar size for even cooking.
Presented as published in 1885. 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
466Calories
23 gProtein
103 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories466 kcal
Protein23 g
Carbohydrates103 g
Fiber34 g
Sugars34 g
Total Fat2.7 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium7190 mg
Potassium3552 mg
Calcium825 mg
Iron17 mg
Magnesium279 mg
Phosphorus486 mg
Zinc4.6 mg
Copper1.1 mg
Manganese2.7 mg
Vitamin D0 mcg
Vitamin C198 mg
Vitamin A775 mcg
Vitamin E6 mg
Vitamin K2008 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.8 mg
Niacin (B3)7 mg
Folate675 mcg
Choline62 mg
Caffeine0 mg
Water1166 g
As published
This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 73. The excerpt below is the record exactly as published.
Clear Vegetable Soup. — Shred half a small carrot, half a small turnip, about an inch of young leek or half a dozen yery small spring onions, if in season ; also a few green peas or string beans if young ; boil all together till quite tender, in salted water
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