Cottage Soup
From The doctors' cookery book, 1938
Chopped parsley or shredded lettuce can be added just before serving.
Presented as published in 1938. 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
3404Calories
90 gProtein
684 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories3404 kcal
Protein90 g
Carbohydrates684 g
Fiber120 g
Sugars178 g
Total Fat50 g
Saturated Fat17 g
Monounsaturated Fat15 g
Polyunsaturated Fat11 g
Omega-30.1 g
Cholesterol57 mg
Sodium1813 mg
Potassium16253 mg
Calcium1641 mg
Iron26 mg
Magnesium840 mg
Phosphorus2487 mg
Zinc15 mg
Copper3.6 mg
Manganese7.9 mg
Vitamin D0 mcg
Vitamin C599 mg
Vitamin A15561 mcg
Vitamin E17 mg
Vitamin K310 mcg
Vitamin B610 mg
Vitamin B120.6 mcg
Thiamin (B1)3.8 mg
Riboflavin (B2)2.5 mg
Niacin (B3)41 mg
Folate1019 mcg
Choline493 mg
Caffeine0 mg
Water4684 g
As published
This recipe was extracted from The doctors' cookery book (1938) by British Medical Association, page 5. The excerpt below is the record exactly as published.
COTTAGE SOUP ; 4 /b. potatoes 1 oz. margarine 4 |b. onions 1 oz. flour 4 /b. carrots 4 pt. milk Outside stalks of celery, if possible 2 oz. cheese 14 pt. water (use the potato water)
Cook this with the app: pantry check, scaling, and the assistant.