gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Julienne Soup
From Original White House Cookbook, 1887
Serves 6
In spring and summer, use asparagus, peas, and string beans.
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
125Calories
8 gProtein
14 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories125 kcal
Protein8.3 g
Carbohydrates14 g
Fiber0.7 g
Sugars6.5 g
Total Fat3.8 g
Saturated Fat1 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol9.5 mg
Sodium461 mg
Potassium418 mg
Calcium20 mg
Iron0.7 mg
Magnesium16 mg
Phosphorus95 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C6.6 mg
Vitamin A87 mcg
Vitamin E0.2 mg
Vitamin K2.3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.1 mg
Folate30 mcg
Choline30 mg
Caffeine0 mg
Water318 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 14. The excerpt below is the record exactly as published.
JULIENNE SOUP. Cut carrots and turnips into quarter-inch pieces the shape of dice; also celery into thin slices. Cover them with boiling water; add a teaspoonful of salt, half a teaspoonful pepper, and cook until soft. In another sauce- pan have two quarts of boiling stock
Cook this with the app: pantry check, scaling, and the assistant.