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Curry Vegetable Soup
From Cookery for every household, 1914
Serves 6
Adjust curry powder and paste to taste.
Presented as published in 1914. 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
147Calories
4 gProtein
19 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories147 kcal
Protein3.9 g
Carbohydrates19 g
Fiber4 g
Sugars12 g
Total Fat6.4 g
Saturated Fat2.2 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol9.7 mg
Sodium58 mg
Potassium533 mg
Calcium103 mg
Iron0.6 mg
Magnesium31 mg
Phosphorus107 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.6 mcg
Vitamin C76 mg
Vitamin A97 mcg
Vitamin E0.3 mg
Vitamin K1.8 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate116 mcg
Choline17 mg
Caffeine0 mg
Water453 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 81. The excerpt below is the record exactly as published.
Curry Vegetable 1 small carrot. 1 small turnip. 1 onion. 1 leek. 1 small cauliflower. Pepper and salt. 1 table-sp. whole rice. 1 cupful of milk. I apple. Soup (Soupe au Cari) 1 oz. butter or dripping. 1 dessert-sp. curry powder. \ tea-sp. curry paste. A little chutney. 1 lump of sugar. 3 pts. stock or water. A squeeze of lemon juice.
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