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Julienne Soup (1)
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
58Calories
2 gProtein
13 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories58 kcal
Protein1.6 g
Carbohydrates13 g
Fiber3.7 g
Sugars7.2 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium50 mg
Potassium444 mg
Calcium54 mg
Iron0.4 mg
Magnesium19 mg
Phosphorus53 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A334 mcg
Vitamin E0.3 mg
Vitamin K6.7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate50 mcg
Choline5 mg
Caffeine0 mg
Water139 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.
Julienne Soup (1). 4 young Carrots, 2 Turnips, 2 stalks Celery, i Parsnip, 1 Leek, 1 Onion, 1 Cabbage leaf, heart of a small Lettuce, handful young Peas, some Asparagus tops, and a few very small sprigs Cauliflower
Cook this with the app: pantry check, scaling, and the assistant.