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Graham Soup

Name: Graham Soup
Yield: 8 servings
Ingredients: three onions; three carrots; four turnips; one small cabbage; one head of celery; one pint of stewed tomatoes; one tablespoonful of butter; one-half cupful of milk; three quarts of water; a small bunch of sweet herbs; pepper; salt

From The national course in home economics, 1917

Serves 8

Presented as published in 1917. 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

80Calories

3 gProtein

17 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories80 kcal

Protein2.6 g

Carbohydrates17 g

Fiber3.5 g

Sugars9.5 g

Total Fat2.2 g

Saturated Fat0.3 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol5.8 mg

Sodium189 mg

Potassium495 mg

Calcium96 mg

Iron1.1 mg

Magnesium29 mg

Phosphorus74 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0.1 mcg

Vitamin C29 mg

Vitamin A199 mcg

Vitamin E0.7 mg

Vitamin K4.7 mcg

Vitamin B60.2 mg

Vitamin B120.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.8 mg

Folate57 mcg

Choline15 mg

Caffeine0 mg

Water560 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 299. The excerpt below is the record exactly as published.

GRAHAM SOUP. Take three onions, three carrots, four turnips, one small cabbage, one head of celery, one pint of stewed tomatoes (canned will do), a small bunch of sweet herbs, one tablespoonful of butter, one-half cupful of milk, thickened with corn-flour, pepper and salt, three quarts of water

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