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Nourishing Soup
From Royal Victoria cook book, 1900
Serves 4
Presented as published in 1900. 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
526Calories
50 gProtein
44 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories526 kcal
Protein50 g
Carbohydrates44 g
Fiber8.8 g
Sugars0.5 g
Total Fat16 g
Saturated Fat6.5 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat1.4 g
Cholesterol186 mg
Sodium198 mg
Potassium876 mg
Calcium58 mg
Iron3.3 mg
Magnesium102 mg
Phosphorus586 mg
Zinc8.1 mg
Copper0.5 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.6 mcg
Vitamin E0.6 mg
Vitamin K1.2 mcg
Vitamin B61.1 mg
Vitamin B123 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)20 mg
Folate43 mcg
Choline21 mg
Caffeine0 mg
Water407 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 73. The excerpt below is the record exactly as published.
NOURISHING SOUP.—Two pounds lean beef, or veal, + pound pearl barley, a little celery or celery seed, salt. Boil meat and barley in 1 quart water
Cook this with the app: pantry check, scaling, and the assistant.