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Fresh Vegetable Soup with Bouillon

Name: Fresh Vegetable Soup with Bouillon
Yield: 3 servings
Ingredients: 3 small carrots; 6 asparagus stalks; 2 small kohlrabis; 2 potatoes if you like; % head of celery; % head of cauliflower; 30 pods of shelled peas; 3 qts. bouillon; % tbsp. of butter; 1 tbsp. of flour

From The art of German cooking and baking, 1922

Serves 3

Presented as published in 1922. 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

380Calories

25 gProtein

69 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories380 kcal

Protein25 g

Carbohydrates69 g

Fiber26 g

Sugars11 g

Total Fat3.4 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.5 g

Cholesterol5.2 mg

Sodium668 mg

Potassium1673 mg

Calcium100 mg

Iron4.3 mg

Magnesium127 mg

Phosphorus364 mg

Zinc3.4 mg

Copper0.6 mg

Manganese1.4 mg

Vitamin D0 mcg

Vitamin C89 mg

Vitamin A501 mcg

Vitamin E0.6 mg

Vitamin K20 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3.9 mg

Folate423 mcg

Choline89 mg

Caffeine0 mg

Water416 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 5. The excerpt below is the record exactly as published.

FRESH VEGETABLE SOUP WITH BOUILLON. Quantity for 6 Persons. 3 small carrots 6 asparagus stalks 2 small kohlrabis 2 potatoes if you like % head of celery % tbsp. of butter % head of cauliflower 1 tbsp. of flour 30 pods of shelled peas 3 qts. bouillon

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