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Halifax Soup
From Twentieth century home cook book, 1905
Serves 8
Recipe attributed to Mrs. R. M. S.
Presented as published in 1905. 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
98Calories
4 gProtein
20 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories98 kcal
Protein4.3 g
Carbohydrates20 g
Fiber4.5 g
Sugars4.3 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol2.7 mg
Sodium220 mg
Potassium632 mg
Calcium66 mg
Iron5 mg
Magnesium41 mg
Phosphorus80 mg
Zinc0.7 mg
Copper0.8 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A227 mcg
Vitamin E0.7 mg
Vitamin K10 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate29 mcg
Choline9.3 mg
Caffeine0 mg
Water539 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 43. The excerpt below is the record exactly as published.
HALIFAX SOUP. Put a o-ood meat bone on at 6 o'clock and boil until ii, in about three quarts of water. Skim occasionally the impurities which arise. Then put in one half dozen tomatoes, three carrots, one onion and four Irish potatoes
Cook this with the app: pantry check, scaling, and the assistant.