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Healthy Soup
From Cassell's dictionary of cookery, 1892
Serves 4
This is a healthy soup, good for families with children.
Presented as published in 1892. 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
16Calories
1 gProtein
4 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories16 kcal
Protein1.4 g
Carbohydrates3.7 g
Fiber2.7 g
Sugars3.7 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium18 mg
Potassium283 mg
Calcium46 mg
Iron0.6 mg
Magnesium15 mg
Phosphorus35 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C2.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate7.1 mcg
Choline2.3 mg
Caffeine0 mg
Water97 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1345. The excerpt below is the record exactly as published.
three leeks, and half a head of celery tied in a bundle, and a clove stuck in an onion, and let it boil slowly for five hours without ceasing. Then take up the roots and trim them neatly ; taste the broth, using but little salt to flavour the soup; skim, add the roots to it, and serve. This is a healthy soup
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