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Graham Soup
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 6
Cream thickened with corn starch may be added.
Presented as published in 1901. 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
139Calories
4 gProtein
31 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories139 kcal
Protein4.1 g
Carbohydrates31 g
Fiber4.5 g
Sugars12 g
Total Fat2.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol5.2 mg
Sodium260 mg
Potassium907 mg
Calcium159 mg
Iron1.5 mg
Magnesium55 mg
Phosphorus115 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C96 mg
Vitamin A258 mcg
Vitamin E0.9 mg
Vitamin K95 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate72 mcg
Choline16 mg
Caffeine0 mg
Water855 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 7. The excerpt below is the record exactly as published.
Graham Soup.— Chop up finely three onions, three carrots, four turnips, and a dp bunch of celery. Put on the fire in about three quarts of w^ater. Simmer half an hour, then add a small cabbage, which has been parboiled and cut up. In fifteen minutes more put in a pint of stewed tomatoes and a bunch of sweet herbs, and boil briskly for twenty minutes. Then rub through a cul- lender, and boil again, adding pepper and salt and a tablespoonful of butter
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