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Julienne Soup

Name: Julienne Soup
Yield: 6 servings
Ingredients: 1 carrot; 1 turnip; 1 stick of celery; 3 parsnips; 2 or 3 cabbage leaves; butter; lettuce; 1 handful of sorrel; chervil; stock; salt; pepper

From The white ribbon cook book, 1894

Serves 6

Presented as published in 1894. 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

148Calories

6 gProtein

32 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories148 kcal

Protein5.5 g

Carbohydrates32 g

Fiber10 g

Sugars6.8 g

Total Fat1 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium89 mg

Potassium1249 mg

Calcium196 mg

Iron2.3 mg

Magnesium68 mg

Phosphorus135 mg

Zinc1 mg

Copper0.2 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C173 mg

Vitamin A119 mcg

Vitamin E0.1 mg

Vitamin K90 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.3 mg

Folate233 mcg

Choline1.4 mg

Caffeine0 mg

Water453 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 8. The excerpt below is the record exactly as published.

Julienne Soup — 1 carrot, 1 turnip, 1 stick of celery, 3 parsnips, 2 or 3 cabbage leaves, butter, lettuce, 1 handful of sorrel and chervil, stock, salt and pepper

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