Cream of Vegetable Soup

Name: Cream of Vegetable Soup
Ingredients: Three potatoes carefully peeled; three small carrots; one turnip; three onions; four large stalks of celery; three stalks of parsley; two quarts of water; season with salt and pepper; a half-pint of cream

From Meat substitutes, 1907

This soup is to be used without straining.

Presented as published in 1907. 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

1464Calories

22 gProtein

158 gCarbs

86 gFat

Full nutrition (33 nutrients)

Calories1464 kcal

Protein22 g

Carbohydrates158 g

Fiber25 g

Sugars36 g

Total Fat86 g

Saturated Fat48 g

Monounsaturated Fat17 g

Polyunsaturated Fat0.8 g

Cholesterol241 mg

Sodium852 mg

Potassium3899 mg

Calcium534 mg

Iron5.5 mg

Magnesium231 mg

Phosphorus648 mg

Zinc3.6 mg

Copper1 mg

Manganese1.8 mg

Vitamin D0 mcg

Vitamin C158 mg

Vitamin A1523 mcg

Vitamin E2 mg

Vitamin K41 mcg

Vitamin B62.3 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.3 mg

Niacin (B3)6.2 mg

Folate245 mcg

Choline97 mg

Caffeine0 mg

Water3208 g

As published

This recipe was extracted from Meat substitutes (1907) by Isabel Goodhue, page 11. The excerpt below is the record exactly as published.

Cream of Vegetable Soup Three potatoes carefully peeled ; three small carrots ; one turnip ; three onions ; four large stalks of celery ; three stalks of parsley. Chop all to the size of small dice. Cover with two quarts of water and season with salt and pepper. Rice may be added if desired. Just before removing from the fire add a half'pint of cream

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