Julienne Soup (1)

Name: Julienne Soup (1)
Ingredients: 3 oz. of Carrots; I oz. of Leeks; I oz. of Celery; i oz. of Onion; 3 oz. of Turnips; 2 qts. of Stock

From Buckmaster's cookery, 1887

Well dry the vegetables before frying.

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

80Calories

2 gProtein

18 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories80 kcal

Protein2.5 g

Carbohydrates18 g

Fiber5.3 g

Sugars10 g

Total Fat0.4 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium103 mg

Potassium702 mg

Calcium90 mg

Iron0.5 mg

Magnesium29 mg

Phosphorus81 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C30 mg

Vitamin A710 mcg

Vitamin E0.6 mg

Vitamin K11 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.9 mg

Folate73 mcg

Choline9.2 mg

Caffeine0 mg

Water230 g

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 43. The excerpt below is the record exactly as published.

JULIENNE SOUP (1). TO MAKE TWO QUARTS. Ingredients. 3 oz. of Carrots. Chervil. I oz. of Leeks. I oz. of Celery. i oz. of Onion. 2 qts. of Stock. 3 oz. of Turnips

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