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Milk-Vegetable Soups
From The Institute cook book, 1913
Serves 5
Spinach, peas, beans, potatoes, celery, or asparagus make good soups.
Presented as published in 1913. 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
179Calories
9 gProtein
22 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories179 kcal
Protein8.9 g
Carbohydrates22 g
Fiber3.2 g
Sugars12 g
Total Fat11 g
Saturated Fat3.6 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol36 mg
Sodium567 mg
Potassium422 mg
Calcium260 mg
Iron0.8 mg
Magnesium40 mg
Phosphorus239 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1.9 mcg
Vitamin C2.3 mg
Vitamin A218 mcg
Vitamin E0.4 mg
Vitamin K17 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.1 mg
Folate20 mcg
Choline52 mg
Caffeine0 mg
Water234 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 201. The excerpt below is the record exactly as published.
ts 2 tablespoons flour 5 potatoes cut in small pieces 2 tablespoons fat Boil the water and add the oatmeal, potato, and onion, Yi table- spoon of salt and }/2 teaspoon pepper. Cook for Y2 hour. Brown the flour with the fat and add to the soup. Cook until thick. One cup of tomato adds to the flavor. Serves 5 people. MILK-VEGETABLE SOUPS , 1 quart milk (skim milk may be 2 cups thoroughly cooked vege- used) table, finely chopped, 2Vi tablespoons flour mashed or put through a 2 tablespoons butter or marga- sieve. Spinach, peas, rine or other fat beans, potatoes, celery, or 1 teaspoon salt
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