Combination Soup No. 2

Name: Combination Soup No. 2
Ingredients: three and one-half cups of mashed (Scotch) peas; one cup of cooked rice; one cup of oatmeal; two cups of stewed tomato; season with salt; two cups of cooked macaroni

From Every-day dishes and every-day work, 1897

Presented as published in 1897. 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

1873Calories

61 gProtein

369 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories1873 kcal

Protein61 g

Carbohydrates369 g

Fiber19 g

Sugars10 g

Total Fat15 g

Saturated Fat2.9 g

Monounsaturated Fat3.9 g

Polyunsaturated Fat5.2 g

Omega-30.1 g

Cholesterol0 mg

Sodium952 mg

Potassium1516 mg

Calcium166 mg

Iron11 mg

Magnesium303 mg

Phosphorus1004 mg

Zinc8.6 mg

Copper1.5 mg

Manganese5.8 mg

Vitamin D0 mcg

Vitamin C37 mg

Vitamin A67 mcg

Vitamin E0.6 mg

Vitamin K1.1 mcg

Vitamin B60.9 mg

Vitamin B120 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)11 mg

Folate203 mcg

Choline21 mg

Caffeine0 mg

Water515 g

As published

This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 60. The excerpt below is the record exactly as published.

Combination Soup No. 2. — Take three and one-half cups of mashed (Scotch) peas, one cup each of cooked rice, oatmeal, and hominy, and two cups of stewed tomato. Rub the material through a colander, add boiling water to thin to the proper con- sistency ; season with salt, reheat, and add, just before serving, two cups of cooked macaroni

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