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Every-Day Soup
From The household cook book, 1902
Serves 6
Serve with rolls or bread.
Presented as published in 1902. 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
10Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories10 kcal
Protein0.3 g
Carbohydrates2.3 g
Fiber0.4 g
Sugars1.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1 mg
Potassium37 mg
Calcium5.8 mg
Iron0.1 mg
Magnesium2.5 mg
Phosphorus7.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.9 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate4.8 mcg
Choline1.5 mg
Caffeine0 mg
Water22 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 29. The excerpt below is the record exactly as published.
EVERY=DAY SOUP — Go in the jpantry in the morning and put into the soup kettle all the nice meat bones, cold bits of meat, cold gravy, also any cooked vegetables left the day before. Get ready the meat for dinner, and put the trimmings in the kettle. Season with a little salt, a few whole cloves, and a few pepper=corns broken in the mortar; add also a small onion cut finely. Put in the kettle enough 42 MEAT, POULTRY AND GAME SOUPS water to serve each person with -| pint of soup
Cook this with the app: pantry check, scaling, and the assistant.