Cressy Soup
From The Samaritan cookery book, 1903
Recipe by Mrs. P. A. Ancill, 15 Rose Street, Garnethill.
Presented as published in 1903. 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
127Calories
3 gProtein
29 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories127 kcal
Protein3.1 g
Carbohydrates29 g
Fiber6.7 g
Sugars11 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium180 mg
Potassium783 mg
Calcium95 mg
Iron1.2 mg
Magnesium36 mg
Phosphorus92 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A2004 mcg
Vitamin E1.6 mg
Vitamin K32 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.9 mg
Folate58 mcg
Choline21 mg
Caffeine0 mg
Water685 g
As published
This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 79. The excerpt below is the record exactly as published.
CRESSY SOUP. 4 or 5 large carrots. I i quart white stock, i tablespoonful of flour. | Salt and pepper. i pint of water
Cook this with the app: pantry check, scaling, and the assistant.