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Nut Soup
From The national course in home economics, 1917
Serves 4
Presented as published in 1917. 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
424Calories
6 gProtein
12 gCarbs
41 gFat
Full nutrition (33 nutrients)
Calories424 kcal
Protein5.6 g
Carbohydrates12 g
Fiber2.6 g
Sugars1.6 g
Total Fat41 g
Saturated Fat15 g
Monounsaturated Fat14 g
Polyunsaturated Fat6.6 g
Cholesterol63 mg
Sodium333 mg
Potassium300 mg
Calcium81 mg
Iron0.7 mg
Magnesium64 mg
Phosphorus151 mg
Zinc1.5 mg
Copper0.3 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C3.4 mg
Vitamin A2.1 mcg
Vitamin E0 mg
Vitamin K1.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate19 mcg
Choline2.3 mg
Caffeine0 mg
Water325 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 309. The excerpt below is the record exactly as published.
NUT SOUP. Break into sm'^ll pieces one cupful of hickory and almond nuts of equal amounts. S amer in two pints of water seasoned with one-half teaspoonful of salt, a slice of onion and two stalks of celery. When ten- der add one cupful )f rich milk or cream
Cook this with the app: pantry check, scaling, and the assistant.