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Italian Soup

Name: Italian Soup
Yield: 6 servings
Ingredients: i lb. each of Turnips; Carrots; Onions; I lb. Macaroni; 1 small Beetroot; 1 oz. Parsley; 2 oz. Butter; 2 quarts Water; 1 pint Milk

From Tried favourites cookery book, 1909

Serves 6

Presented as published in 1909. 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

420Calories

15 gProtein

81 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories420 kcal

Protein15 g

Carbohydrates81 g

Fiber7.6 g

Sugars17 g

Total Fat12 g

Saturated Fat1.8 g

Monounsaturated Fat0.7 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol32 mg

Sodium118 mg

Potassium886 mg

Calcium201 mg

Iron1.7 mg

Magnesium81 mg

Phosphorus303 mg

Zinc1.9 mg

Copper0.3 mg

Manganese1 mg

Vitamin D0.8 mcg

Vitamin C37 mg

Vitamin A677 mcg

Vitamin E0.7 mg

Vitamin K88 mcg

Vitamin B60.4 mg

Vitamin B120.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.3 mg

Folate99 mcg

Choline26 mg

Caffeine0 mg

Water607 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 16. The excerpt below is the record exactly as published.

Italian Soup. i lb. each of Turnips, Carrots, Onions, I lb. Macaroni, 1 small Beetroot, 1 oz. Parsley, 2 oz. Butter, 2 quarts Water, 1 pint Milk

Cook this with the app: pantry check, scaling, and the assistant.