Marmite Soup

Name: Marmite Soup
Ingredients: 1 gill milk; 1 good teaspoonful MARMITE; Melt the butter in a saucepan; the vegetables (sliced); sprinkle in the crushed tapioca

From 60 Marmite recipes, 1920

Presented as published in 1920. 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

736Calories

9 gProtein

164 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories736 kcal

Protein9.5 g

Carbohydrates164 g

Fiber9.4 g

Sugars17 g

Total Fat15 g

Saturated Fat2.3 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol46 mg

Sodium113 mg

Potassium510 mg

Calcium228 mg

Iron3.9 mg

Magnesium56 mg

Phosphorus229 mg

Zinc1.6 mg

Copper0.2 mg

Manganese0.9 mg

Vitamin D1.2 mcg

Vitamin C5.8 mg

Vitamin A428 mcg

Vitamin E0.8 mg

Vitamin K43 mcg

Vitamin B60.2 mg

Vitamin B120.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)1.7 mg

Folate41 mcg

Choline67 mg

Caffeine0 mg

Water278 g

As published

This recipe was extracted from 60 Marmite recipes (1920) by Marmite Food Extract Co, page 1. The excerpt below is the record exactly as published.

1 gill milk, seasoning if required and 1 good teaspoonful MARMITE. Melt the butter in a saucepan; add to this the MARMITE dissolved in hot water, and the vegetables (sliced), stir and fry for a few minutes. Simmer slowly until tender, then rub through a fine sieve. Add the milk and seasoning if necessary. Bring the soup to the boil, sprinkle in the crushed tapioca

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