Good Vegetable Soup

Name: Good Vegetable Soup
Ingredients: 3 onions (scalded).; 1 turnip.; 2 carrots.; 4 potatoes (parboiled).; 2 oz. butter.; 1 tablespoonful parsley (chopped).; 1 „ sago.; 3 pints boiling water.; A- pint milk.; 1 teaspoonful sugar.

From Cookery book and general axioms for plain cookery, 1890

Serve with fried bread squares or toast.

Presented as published in 1890. 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

1972Calories

50 gProtein

416 gCarbs

62 gFat

Full nutrition (34 nutrients)

Calories1972 kcal

Protein50 g

Carbohydrates416 g

Fiber42 g

Sugars51 g

Total Fat62 g

Saturated Fat6 g

Monounsaturated Fat2.9 g

Polyunsaturated Fat3.4 g

Omega-30 g

Cholesterol162 mg

Sodium3475 mg

Potassium4691 mg

Calcium1479 mg

Iron102 mg

Magnesium327 mg

Phosphorus1011 mg

Zinc5.4 mg

Copper0.9 mg

Manganese2.5 mg

Vitamin D2.3 mcg

Vitamin C197 mg

Vitamin A1099 mcg

Vitamin E1.2 mg

Vitamin K102 mcg

Vitamin B63.2 mg

Vitamin B121.3 mcg

Thiamin (B1)2.9 mg

Riboflavin (B2)2.6 mg

Niacin (B3)32 mg

Folate661 mcg

Choline192 mg

Caffeine0 mg

Water2473 g

As published

This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 31. The excerpt below is the record exactly as published.

GOOD VEGETABLE SOUP. Ingredients : — 3 onions (scalded). 1 turnip. 2 carrots. 4 potatoes (parboiled). 2 oz. butter. 1 tablespoonful parsley (chopped). 1 „ sago. 3 pints boiling water. A- pint milk. \ teaspoonful sugar.

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