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Julienne Soup
From The "A1" cookery book, 1901
Serves 6
Presented as published in 1901. 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
136Calories
9 gProtein
16 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories136 kcal
Protein8.5 g
Carbohydrates16 g
Fiber1.3 g
Sugars8 g
Total Fat3.9 g
Saturated Fat1 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.7 g
Cholesterol9.5 mg
Sodium476 mg
Potassium518 mg
Calcium32 mg
Iron0.7 mg
Magnesium20 mg
Phosphorus106 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A170 mcg
Vitamin E0.2 mg
Vitamin K3.3 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.2 mg
Folate44 mcg
Choline31 mg
Caffeine0 mg
Water351 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 12. The excerpt below is the record exactly as published.
Julienne Soup. — 2 quarts “stock for clear soup” (see page 6), 2 carrots, 2 turnips, 1 stalk celery
Cook this with the app: pantry check, scaling, and the assistant.