Cottage Soup

Name: Cottage Soup
Ingredients: £ lb. Neck of Mutton; 1 teacupful of Rice; 1 Carrot; 1 Turnip; 2 large Leeks; 1 table-spoonful Dripping; 1 teaspoonful Sugar; Salt and Pepper

From Household cookery and laundry work, 1882

This is an excellent vegetable soup.

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

197Calories

4 gProtein

19 gCarbs

13 gFat

Full nutrition (33 nutrients)

Calories197 kcal

Protein4.3 g

Carbohydrates19 g

Fiber9.4 g

Sugars19 g

Total Fat13 g

Saturated Fat3.8 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat3 g

Cholesterol13 mg

Sodium89 mg

Potassium1081 mg

Calcium152 mg

Iron1.6 mg

Magnesium48 mg

Phosphorus121 mg

Zinc0.9 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D0.6 mcg

Vitamin C36 mg

Vitamin A501 mcg

Vitamin E0.8 mg

Vitamin K7.9 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.6 mg

Folate84 mcg

Choline21 mg

Caffeine0 mg

Water320 g

As published

This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 3. The excerpt below is the record exactly as published.

COTTAGE SOUP. £ lb. Neck of Mutton. 1 teacupful of Rice. 1 Carrot. 1 Turnip. 2 large Leeks. 1 table-spoonful Dripping. 1 teaspoonful Sugar. Salt and Pepper

Cook this with the app: pantry check, scaling, and the assistant.