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German Bean Soup

Name: German Bean Soup
Yield: 3 servings
Ingredients: 2 lbs lean meat from the rump; 2 qts water; 1 carrot; 1 onion; 1 small parsnip; a few stalks of celery; 2 cups dried beans; salt to taste

From Farm and home cook book and housekeeper's assistant, 1907

Serves 3

Presented as published in 1907. 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

520Calories

81 gProtein

13 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories520 kcal

Protein81 g

Carbohydrates13 g

Fiber3.2 g

Sugars6.6 g

Total Fat14 g

Saturated Fat6.7 g

Monounsaturated Fat5.1 g

Polyunsaturated Fat0.9 g

Omega-30.1 g

Cholesterol266 mg

Sodium210 mg

Potassium1369 mg

Calcium48 mg

Iron9 mg

Magnesium84 mg

Phosphorus671 mg

Zinc20 mg

Copper0.4 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C8.8 mg

Vitamin A176 mcg

Vitamin E0.5 mg

Vitamin K7.1 mcg

Vitamin B61.4 mg

Vitamin B127.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)19 mg

Folate62 mcg

Choline265 mg

Caffeine0 mg

Water310 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 85. The excerpt below is the record exactly as published.

German Bean Soup j Boil 2 lbs lean meat from the rump in 2 qts water. Skim j when it begins to boil and then let it simmer 2i/^ hours. Add 1 carrot, 1 onion, 14 small parsnip and a few stalks of celery, I chopped very fine, and 3 cloves, 6 allspice, a small piece of red ] pepper pod, (tie spices in a cheese cloth bag) and boil 2 hours | 134 FARM AND HOME COOK BOOK longer, seasoning with salt to taste. Soak 2 cups dried beans

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