Consomme Vegetal

Name: Consomme Vegetal
Ingredients: two carrots of medium size; one turnip; one stalk leek; two onions; two spoonfuls rice; one spoonful barley; four tablespoonfuls oil; two quarts water

From Mazdaznan encyclopedia of dietetics and home cook book, 1909

Presented as published in 1909. 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

335Calories

10 gProtein

76 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories335 kcal

Protein9.7 g

Carbohydrates76 g

Fiber16 g

Sugars27 g

Total Fat1 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium185 mg

Potassium1503 mg

Calcium261 mg

Iron2.9 mg

Magnesium105 mg

Phosphorus251 mg

Zinc1.8 mg

Copper0.5 mg

Manganese1.2 mg

Vitamin D0 mcg

Vitamin C61 mg

Vitamin A1002 mcg

Vitamin E0.9 mg

Vitamin K17 mcg

Vitamin B60.9 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3 mg

Folate206 mcg

Choline35 mg

Caffeine0 mg

Water2456 g

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 58. The excerpt below is the record exactly as published.

CONSOMME VEGETAL. Take two carrots of medium size, one turnip, one stalk leek, two onions, two spoonfuls rice and one spoonful bar- ley, four tablespoonfuls oil and two quarts water

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