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Julienne Soup
From The home cook book, 1905
Serves 6
Presented as published in 1905. 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
164Calories
6 gProtein
32 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories164 kcal
Protein6.4 g
Carbohydrates32 g
Fiber4.7 g
Sugars4.9 g
Total Fat1.3 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium967 mg
Potassium392 mg
Calcium146 mg
Iron11 mg
Magnesium30 mg
Phosphorus92 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A93 mcg
Vitamin E0.1 mg
Vitamin K7.3 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.5 mg
Folate75 mcg
Choline16 mg
Caffeine0 mg
Water365 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 18. The excerpt below is the record exactly as published.
JULIENNE SOUP Cut in small, long pieces a carrot, a turnip, a stalk of celery, two small leeks, a small white onion, and a white cabbage leaf. In a saucepan have a quart of boiling water 30 THE HOME COOK BOOK and cook the vegetables until done, that is about half an hour. Add a quart of beef broth or stock, and when all boils up, a teaspoon of sugar, a cup of cooked green peas or the tops of asparagus cut in small pieces, and just before the soup is served a few lettuce leaves or sorrel leaves
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