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Italian Potage (Brown Soup)
From Cassell's dictionary of cookery, 1892
Serves 6
Asparagus tops, green peas, and young lettuces improve this potage.
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
53Calories
2 gProtein
12 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories53 kcal
Protein1.6 g
Carbohydrates12 g
Fiber3.1 g
Sugars6.6 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium31 mg
Potassium344 mg
Calcium48 mg
Iron0.3 mg
Magnesium17 mg
Phosphorus48 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A167 mcg
Vitamin E0.1 mg
Vitamin K2.9 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate42 mcg
Choline6.3 mg
Caffeine0 mg
Water140 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 756. The excerpt below is the record exactly as published.
Italian Potage (brown soup). — Take any young vegetables in season — turnips, carrots, celery, leeks, onions, &c. Slice three or four onions, and fry them in butter with two turnips, two carrots cut in ribbon-like strips, a head of celery, and the white part of a leek in inch pieces. Stew gently in the butter, letting them colour slightly. Add good rich veal gravy, salt
Cook this with the app: pantry check, scaling, and the assistant.