Macedonian Soup
From Wholesome cookery, 1887
Presented as published in 1887. 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
724Calories
21 gProtein
111 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories724 kcal
Protein21 g
Carbohydrates111 g
Fiber19 g
Sugars33 g
Total Fat23 g
Saturated Fat7.8 g
Monounsaturated Fat9.6 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol40 mg
Sodium633 mg
Potassium2952 mg
Calcium245 mg
Iron3.6 mg
Magnesium151 mg
Phosphorus483 mg
Zinc2.8 mg
Copper0.6 mg
Manganese1.2 mg
Vitamin D0.2 mcg
Vitamin C153 mg
Vitamin A1009 mcg
Vitamin E1.1 mg
Vitamin K23 mcg
Vitamin B61.9 mg
Vitamin B120.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.1 mg
Folate269 mcg
Choline94 mg
Caffeine0 mg
Water895 g
As published
This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 6. The excerpt below is the record exactly as published.
Macedonian Soup. Put at the bottom of a stewpan 2 slices of ham or a piece of lean bacon, then 2 carrots, 2 potatoes, 2 turnips, 2 onions, 1 head of celery, all cut up very small ; add your stock ; season with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.