Foundation Soup

Name: Foundation Soup
Ingredients: Into three pints of water; five peppercorns; five cloves; a bit of bay leaf; a blade of mace; a teaspoonful of mixed herbs; one teaspoonful of salt; one cupful mixed vegetables cut in pieces; one teaspoonful of Bovril; one cupful of any cooked cereal or vegetable preferred

From The Common sense recipe book, 1898

This soup can be made quickly using beef extract.

Presented as published in 1898. 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

263Calories

11 gProtein

52 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories263 kcal

Protein11 g

Carbohydrates52 g

Fiber19 g

Sugars1.6 g

Total Fat5.2 g

Saturated Fat1.5 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat1.6 g

Omega-30.1 g

Cholesterol0.5 mg

Sodium3942 mg

Potassium822 mg

Calcium277 mg

Iron5.8 mg

Magnesium142 mg

Phosphorus185 mg

Zinc1.7 mg

Copper0.5 mg

Manganese16 mg

Vitamin D0 mcg

Vitamin C25 mg

Vitamin A605 mcg

Vitamin E2.3 mg

Vitamin K39 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.6 mg

Folate78 mcg

Choline15 mg

Caffeine0 mg

Water1616 g

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 6. The excerpt below is the record exactly as published.

POUNDATION SOUP 9S TOCGK BE © Ragu may cuit BOVE Into three pints of water put five peppercorns, five cloves, a bit of bay leaf, a blade of mace, a teaspoonful of mixed herbs, one teaspoonful of salt, one cupful mixed vegetables cut in pieces. Cook for half an hour and strain. There will be about one quart. Add to this one teaspoonful of Bovril, let it boil a moment, and serve with one cupful of any cooked cereal or vegetable preferred

Cook this with the app: pantry check, scaling, and the assistant.