Jewish Palestine Soup

Name: Jewish Palestine Soup
Ingredients: 4 peck Jerusalem arlichokes; 3 onions; I head of celery; 3 ozs. clarified marrow; 3 pints while veal slock; I oz. of sugar; 4 yolks of eggs; Nutmeg; Pepper; Ginger; Sail

From The St. Mungo cookery book, 1904

Flora Simmonds, 113 Gilmore Place.

Presented as published in 1904. 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

688Calories

34 gProtein

99 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories688 kcal

Protein34 g

Carbohydrates99 g

Fiber15 g

Sugars54 g

Total Fat20 g

Saturated Fat6.8 g

Monounsaturated Fat7.6 g

Polyunsaturated Fat4.1 g

Omega-30.1 g

Cholesterol744 mg

Sodium349 mg

Potassium1629 mg

Calcium353 mg

Iron8.9 mg

Magnesium126 mg

Phosphorus621 mg

Zinc3.8 mg

Copper0.7 mg

Manganese3.9 mg

Vitamin D4 mcg

Vitamin C36 mg

Vitamin A327 mcg

Vitamin E2.6 mg

Vitamin K43 mcg

Vitamin B61 mg

Vitamin B121.8 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.1 mg

Niacin (B3)1.7 mg

Folate192 mcg

Choline636 mg

Caffeine0 mg

Water641 g

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 4. The excerpt below is the record exactly as published.

JEWISH PALESTINE SOUP. 4 peck Jerusalem arlichokes. 3 onions. I head of celery. 3 ozs. clarified marrow. 3 pints while veal slock. I oz. of sugar. 4 yolks of eggs. ISbrlmeg. Pepper. Ginger. Sail. Peel and slice up the artichokes, onions and celery. Put them into a stewpan with 3 ounces of clarified marrow and 2 pints of veal stock. Season with nutmeg

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