Cream of Soy Bean Soup

Name: Cream of Soy Bean Soup
Ingredients: 1 tablespoon butter; 2 cups milk; 1/2 onion minced or grated; 1 tablespoon flour; 1 cup cooked soy beans; salt

From War cook book, 1918

Presented as published in 1918. 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

564Calories

32 gProtein

73 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories564 kcal

Protein32 g

Carbohydrates73 g

Fiber15 g

Sugars24 g

Total Fat28 g

Saturated Fat9.3 g

Monounsaturated Fat3.6 g

Polyunsaturated Fat0.9 g

Omega-30.1 g

Cholesterol90 mg

Sodium188 mg

Potassium1484 mg

Calcium681 mg

Iron4 mg

Magnesium145 mg

Phosphorus753 mg

Zinc3.8 mg

Copper0.4 mg

Manganese0.8 mg

Vitamin D4.7 mcg

Vitamin C1.4 mg

Vitamin A156 mcg

Vitamin E1.8 mg

Vitamin K5.9 mcg

Vitamin B60.7 mg

Vitamin B122.6 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.8 mg

Niacin (B3)1.6 mg

Folate304 mcg

Choline147 mg

Caffeine0 mg

Water539 g

As published

This recipe was extracted from War cook book (1918) by Mary E. Sweeney, page 13. The excerpt below is the record exactly as published.

CREAM OF SOY BEAN SOUP. 1 tablespoon butter 2 cups milk J^ onion minced or grated 1 tablespoon flour 1 cu^ cooked soy beans salt

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