Haricot Soup

Name: Haricot Soup
Ingredients: 1 pint of haricots; 2 onions; 2 turnips; 2 carrots; a teaspoonful of celery seed; 5 pints of water; 1 ounce of soaked sago or tapioca; butter, salt, and pepper

From English and French cookery, 1890

Presented as published in 1890. 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

357Calories

7 gProtein

83 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories357 kcal

Protein7 g

Carbohydrates83 g

Fiber13 g

Sugars32 g

Total Fat1.2 g

Saturated Fat0.2 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium199 mg

Potassium1496 mg

Calcium286 mg

Iron2 mg

Magnesium99 mg

Phosphorus213 mg

Zinc1.3 mg

Copper0.5 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C94 mg

Vitamin A1002 mcg

Vitamin E0.9 mg

Vitamin K17 mcg

Vitamin B60.8 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.6 mg

Folate226 mcg

Choline30 mg

Caffeine0 mg

Water2958 g

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 26. The excerpt below is the record exactly as published.

Haricot Soup. — Soak 1 pint of haricots over night, and boil together with 2 onions, 2 turnips, and 2 carrots cut small, £ teaspoonful of celery seed, in 5 pints of water, hours. Add butter, salt, and pepper to taste, and thicken with 1 ounce of soaked sago or tapioca

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