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Julienne Soup

Name: Julienne Soup
Yield: 4 servings
Ingredients: Fresh peas, 1-3 cup.; Potatoes, chopped, % cup.; Tomato, ^^ cup.; Broth, 1 quart.; Carrots, cut in dice, % cup.; Turnips, chopped, 1-3 cup.; Onion, minced, 1.; Parsley, chopped.

From Vegetarian Cook Book, 1904

Serves 4

Presented as published in 1904. 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

8 gProtein

19 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories136 kcal

Protein8.1 g

Carbohydrates19 g

Fiber3 g

Sugars6.7 g

Total Fat3.1 g

Saturated Fat0.8 g

Monounsaturated Fat1.4 g

Polyunsaturated Fat0.6 g

Cholesterol7.1 mg

Sodium470 mg

Potassium552 mg

Calcium46 mg

Iron2.9 mg

Magnesium31 mg

Phosphorus112 mg

Zinc0.8 mg

Copper0.4 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C23 mg

Vitamin A194 mcg

Vitamin E0.4 mg

Vitamin K110 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)4.6 mg

Folate48 mcg

Choline29 mg

Caffeine0 mg

Water306 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 7. The excerpt below is the record exactly as published.

JULIENNE SOUP "^' Fresh peas, 1-3 cup. Potatoes, chopped, % cup. Tomato, ^^ cup. Broth, 1 quart. Carrots, cut in dice, % cup. Turnips, chopped, 1-3 cup. Onion, minced, 1. Parsley, chopped.

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