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Julienne Soup

Name: Julienne Soup
Yield: 6 servings
Ingredients: 1 quart stock; 1 small onion; 1 small carrot; 1 small tomato; 1 small turnip; 1 quart boiling water; 1 small potato; 1 tablespoon barley; Salt and pepper

From The Institute cook book, 1913

Serves 6

Presented as published in 1913. 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

168Calories

4 gProtein

37 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories168 kcal

Protein3.9 g

Carbohydrates37 g

Fiber3.9 g

Sugars3.5 g

Total Fat0.9 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.4 g

Cholesterol0 mg

Sodium371 mg

Potassium323 mg

Calcium122 mg

Iron11 mg

Magnesium25 mg

Phosphorus63 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C15 mg

Vitamin A92 mcg

Vitamin E0.2 mg

Vitamin K3.5 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3.2 mg

Folate69 mcg

Choline12 mg

Caffeine0 mg

Water216 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 17. The excerpt below is the record exactly as published.

JULIENNE SOUP 1 quart stock 1 small onion 1 small carrot 1 small tomato 1 small turnip 1 quart boiling water 1 small potato 1 tablespoon barley Salt and pepper

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