vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Italian Soup
From Temperance cook book, 1887
Serves 4
Fried onion is necessary for flavor.
Presented as published in 1887. 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
489Calories
11 gProtein
106 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories489 kcal
Protein11 g
Carbohydrates106 g
Fiber8 g
Sugars7.7 g
Total Fat5.2 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Cholesterol7.9 mg
Sodium819 mg
Potassium642 mg
Calcium273 mg
Iron26 mg
Magnesium59 mg
Phosphorus166 mg
Zinc1.2 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C26 mg
Vitamin A63 mcg
Vitamin E0.9 mg
Vitamin K12 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.8 mg
Folate240 mcg
Choline28 mg
Caffeine0 mg
Water506 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 4. The excerpt below is the record exactly as published.
ITALIAN SOUP. Put into three pints of boiling water the remains of a cold fowl, or a piece of cold roast beef, or a ham bone; add one handful of Lima beans; one quart of tomatoes with their skins off; one tea- cupful of rice, and two onions sliced and fried a good brown; one large spoonful of butter; pepper and salt to taste
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