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Normandy Soup
From The Cook County cook book, 1912
Serves 6
Presented as published in 1912. 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
55Calories
4 gProtein
12 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories55 kcal
Protein3.9 g
Carbohydrates12 g
Fiber6.1 g
Sugars1.6 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium53 mg
Potassium528 mg
Calcium78 mg
Iron1.1 mg
Magnesium51 mg
Phosphorus79 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A66 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate73 mcg
Choline3 mg
Caffeine0 mg
Water433 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 131. The excerpt below is the record exactly as published.
NORMANDY SOUP.— Put 3 pts. of water into a saucepan with a tablespoon of fat saved from the drippings; salt and pepper. When it boils put in a 54 of a small Savoy cabbage, cut up in thin slices, 1 large potato, and 3 medium-sized leeks
Cook this with the app: pantry check, scaling, and the assistant.