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Graham Soup
From The Cook County cook book, 1912
Serves 8
Recipe by Mrs. E. D. Kelley.
Presented as published in 1912. 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
82Calories
3 gProtein
16 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories82 kcal
Protein2.8 g
Carbohydrates16 g
Fiber1.8 g
Sugars6 g
Total Fat2.3 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol5.8 mg
Sodium188 mg
Potassium562 mg
Calcium120 mg
Iron0.9 mg
Magnesium35 mg
Phosphorus79 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.1 mcg
Vitamin C66 mg
Vitamin A11 mcg
Vitamin E0.5 mg
Vitamin K68 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate39 mcg
Choline9.3 mg
Caffeine0 mg
Water589 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 123. The excerpt below is the record exactly as published.
GRAHAM SOUP. — Chop 3 onions, 3 carrots, 4 small turnips, 1 head celery, very fine, and set them over the fire with a little more than 3 qts. of water. Simmer gently for 5^ hr., add 1 small chopped cabbage, parboiled. In 15 minutes put in 1 pt. stewed tomatoes and a bunch of sweet herbs and boil for 20 minutes longer. Put through a colander; return the soup to the fire; stir in 1 tablespoon of butter, pepper and salt, J^ cup of milk
Cook this with the app: pantry check, scaling, and the assistant.