MEXICAN SOUP

Name: MEXICAN SOUP
Ingredients: half a pound of meat; a carrot; a turnip; onion; pieces of celery; parsley; green pepper; a quart of boiling water; half a cup of boiled rice or vermicelli; a scant teaspoon of chile powder

From Pan-Pacific cook book, 1915

Use the minced meat for meatballs or hash.

Presented as published in 1915. 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

1159Calories

24 gProtein

253 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories1159 kcal

Protein24 g

Carbohydrates253 g

Fiber19 g

Sugars16 g

Total Fat5.8 g

Saturated Fat1 g

Monounsaturated Fat1 g

Polyunsaturated Fat2.1 g

Omega-30 g

Cholesterol0 mg

Sodium2450 mg

Potassium1140 mg

Calcium738 mg

Iron65 mg

Magnesium108 mg

Phosphorus383 mg

Zinc2.2 mg

Copper0.2 mg

Manganese1.3 mg

Vitamin D0 mcg

Vitamin C47 mg

Vitamin A521 mcg

Vitamin E1.1 mg

Vitamin K9.9 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)1.4 mg

Niacin (B3)17 mg

Folate371 mcg

Choline45 mg

Caffeine0 mg

Water1113 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 10. The excerpt below is the record exactly as published.

MEXICAN SOUP Chop fine half a pound of meat, a carrot, turnip, onion, pieces of celery, parsley and green pepper; stir into a quart of boiling water; cover and simmer for half an hour, skimming occasionally, then strain ; return to the saucepan with half a cup of boiled rice or vermicelli and a scant tea- spoon of chile powd

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