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Maigre Soup
From The home cook book, 1905
Serves 6
Cream may be added if desired.
Presented as published in 1905. 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
97Calories
3 gProtein
22 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories97 kcal
Protein2.6 g
Carbohydrates22 g
Fiber3 g
Sugars2.9 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium17 mg
Potassium501 mg
Calcium33 mg
Iron0.9 mg
Magnesium31 mg
Phosphorus72 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.2 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.1 mg
Folate25 mcg
Choline15 mg
Caffeine0 mg
Water439 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 18. The excerpt below is the record exactly as published.
MAIGRE SOUP Take whatever tops you have from a bunch of celery, cut in small pieces and put in a saucepan with a couple of onions and four good-sized potatoes, all sliced. Pour on two quarts of water, cover tight and boil for an hour. Stir and beat well together, add a piece of butter the size of an egg, salt to taste, and serve with toasted pieces of bread cut small. Cream
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