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Ham and Vegetable Soup
From Farm and home cook book and housekeeper's assistant, 1907
Serves 6
Presented as published in 1907. 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
37Calories
2 gProtein
6 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories37 kcal
Protein1.8 g
Carbohydrates6.3 g
Fiber0.6 g
Sugars0.8 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol2.2 mg
Sodium131 mg
Potassium207 mg
Calcium38 mg
Iron0.2 mg
Magnesium13 mg
Phosphorus36 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C31 mg
Vitamin A161 mcg
Vitamin E0.2 mg
Vitamin K47 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate2.3 mcg
Choline5.2 mg
Caffeine0 mg
Water89 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 87. The excerpt below is the record exactly as published.
Ham and Vegetable Soup After all the good meat has been sliced off the ham, put the hone on to boil in plenty of water, and when the meat which adheres to it begins to get tender, add 3 or 4 small carrots cut fine, Vz head tender cabbage, cut fine, and a few potatoes, sliced
Cook this with the app: pantry check, scaling, and the assistant.