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Early Spring Soup
From Cassell's dictionary of cookery, 1892
Serves 6
Keep vegetables colorful and avoid overcooking.
Presented as published in 1892. 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
43Calories
4 gProtein
4 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories43 kcal
Protein4.1 g
Carbohydrates3.9 g
Fiber1.2 g
Sugars3.3 g
Total Fat1.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol12 mg
Sodium265 mg
Potassium234 mg
Calcium26 mg
Iron0.3 mg
Magnesium11 mg
Phosphorus71 mg
Zinc0.5 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C11 mg
Vitamin A2.5 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1 mg
Folate25 mcg
Choline12 mg
Caffeine0 mg
Water73 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1894. The excerpt below is the record exactly as published.
a knuckle of veal chopped in pieces, a quarter of a pound of lean ham, a quart of whole white peas, two or three turnips, a leek, and a little celery
Cook this with the app: pantry check, scaling, and the assistant.