Marigold Soup

Name: Marigold Soup
Ingredients: Boil mutton bones four or five hours; an onion; a couple of cloves stuck in; a turnip; two potatoes, peeled and sliced; stir in two cups of cold boiled rice; sprinkle the top of the pot with a palmful of marigold petals

From Most for your money cookbook, 1938

Marigold petals add zest and visual appeal.

Presented as published in 1938. 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

359Calories

10 gProtein

82 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories359 kcal

Protein9.5 g

Carbohydrates82 g

Fiber15 g

Sugars15 g

Total Fat1.9 g

Saturated Fat0.5 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.5 g

Omega-30.1 g

Cholesterol0 mg

Sodium67 mg

Potassium1910 mg

Calcium173 mg

Iron3.9 mg

Magnesium122 mg

Phosphorus262 mg

Zinc1.6 mg

Copper0.5 mg

Manganese6.7 mg

Vitamin D0 mcg

Vitamin C102 mg

Vitamin A0.8 mcg

Vitamin E0.9 mg

Vitamin K21 mcg

Vitamin B61.3 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3.5 mg

Folate148 mcg

Choline49 mg

Caffeine0 mg

Water481 g

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 29. The excerpt below is the record exactly as published.

MARIGOLD SOUP Boil mutton bones four or five hours, cool and remove fat, add an onion with a couple of cloves stuck in, a turnip and two potatoes, peeled and sliced, and boil everything until vegetables are soft. Then remove the onion and turnip and stir in two cups of cold boiled rice. At the finish sprinkle the top of the pot with a palmful of marigold petals

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