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Flemish Soup
From The household cook book, 1902
Serves 7
Onion can be substituted with carrots.
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
416Calories
6 gProtein
45 gCarbs
24 gFat
Full nutrition (33 nutrients)
Calories416 kcal
Protein6.4 g
Carbohydrates45 g
Fiber5.2 g
Sugars3.6 g
Total Fat24 g
Saturated Fat14 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat0.1 g
Cholesterol69 mg
Sodium64 mg
Potassium1117 mg
Calcium98 mg
Iron1.8 mg
Magnesium63 mg
Phosphorus179 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C45 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K6.1 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.4 mg
Folate40 mcg
Choline29 mg
Caffeine0 mg
Water544 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 22. The excerpt below is the record exactly as published.
FLEMISH SOUP. 5 heads of celery. 2 quarts of water. 1 pint of cream. 10 medium-sized potatoes. 2 small onions
Cook this with the app: pantry check, scaling, and the assistant.