Lincolnshire Soup

Name: Lincolnshire Soup
Ingredients: 4 quarts of water.; 3 large carrots.; 5 large leeks.; I lb. of green peas.; i|- lbs. of runner of beef.; Salt and pepper.

From The St. Mungo cookery book, 1904

A nourishing and delightful soup.

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

441Calories

33 gProtein

83 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories441 kcal

Protein33 g

Carbohydrates83 g

Fiber44 g

Sugars48 g

Total Fat2.2 g

Saturated Fat0.4 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat1 g

Cholesterol0 mg

Sodium340 mg

Potassium3156 mg

Calcium518 mg

Iron11 mg

Magnesium280 mg

Phosphorus709 mg

Zinc7.4 mg

Copper1.5 mg

Manganese2.7 mg

Vitamin D0 mcg

Vitamin C192 mg

Vitamin A1675 mcg

Vitamin E1.8 mg

Vitamin K136 mcg

Vitamin B62 mg

Vitamin B120 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)11 mg

Folate329 mcg

Choline145 mg

Caffeine0 mg

Water4692 g

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 2. The excerpt below is the record exactly as published.

LINCOLNSHIRE SOUP. 4 quarts of water. 3 large carrots. 5 large leeks. I lb. of green peas. i|- lbs. of runner of beef. Salt and pepper.

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