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Lenten Soup
From The Portland Woman's Exchange Cook Book, 1913
Serves 6
Recipe from New Orleans.
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
210Calories
6 gProtein
19 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories210 kcal
Protein6.5 g
Carbohydrates19 g
Fiber3.2 g
Sugars7.5 g
Total Fat9.6 g
Saturated Fat0.8 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol14 mg
Sodium117 mg
Potassium497 mg
Calcium48 mg
Iron0.9 mg
Magnesium32 mg
Phosphorus150 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C25 mg
Vitamin A54 mcg
Vitamin E3.9 mg
Vitamin K16 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate46 mcg
Choline14 mg
Caffeine0 mg
Water503 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 8. The excerpt below is the record exactly as published.
Lenten Soup. 6 slices of fresh fish, any variety. 4 onions, chopped fine. 6 tomatoes, chopped fine. SOUPS 27 1 herb bouquet (thyme, celery and bayleaf ) , 1 sprig pars- ley. 1 glass white wine. 4 tablespoons of salad oil. 4 tablespoons of flour. 3 pints of water.
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