Julienne Soup
From Cooks in clover, 1889
Presented as published in 1889. 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
200Calories
9 gProtein
39 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories200 kcal
Protein8.7 g
Carbohydrates39 g
Fiber11 g
Sugars3.2 g
Total Fat1.3 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium171 mg
Potassium630 mg
Calcium133 mg
Iron2.4 mg
Magnesium83 mg
Phosphorus161 mg
Zinc1.2 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A601 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3 mg
Folate83 mcg
Choline4.6 mg
Caffeine0 mg
Water2152 g
As published
This recipe was extracted from Cooks in clover (1889), page 7. The excerpt below is the record exactly as published.
Julienne Soup. — Cover a soup bone with some meat on it, with two quarts of water, half an onion and a little salt. Let it stand half an hour and then bring it slowly to boiling. Simmer several hours, strain and set away to cool. There should be about one and a half pints when strained. Boiling water may be added while cooking, if it boils away. A short time before serving remove all fat, put the stock on the fire and add half a pint of mixed vege- table
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