Nut Vegetable Soup

Name: Nut Vegetable Soup
Ingredients: 1/2 pound can Nut Soup Stock; 8 cups water; 1 large bay leaf; 1/2 an onion; 4 tablespoonfuls grated carrot; 1 very small head of celery; 2 to 2.5 teaspoonfuls salt

From Healthful cookery, 1904

Presented as published in 1904. 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

51Calories

1 gProtein

12 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories51 kcal

Protein1.4 g

Carbohydrates12 g

Fiber2.3 g

Sugars4.7 g

Total Fat0.3 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium4787 mg

Potassium340 mg

Calcium110 mg

Iron0.5 mg

Magnesium35 mg

Phosphorus42 mg

Zinc0.3 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C7.7 mg

Vitamin A269 mcg

Vitamin E0.2 mg

Vitamin K4.5 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.4 mg

Folate21 mcg

Choline7.4 mg

Caffeine0 mg

Water2024 g

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 67. The excerpt below is the record exactly as published.

Nut Vegetable Soup. — l/\ pound can Nut Soup Stock, 8 cups water, 1 large bay leaf, l/2 an onion, 4 tablespoonfuls grated carrot, 1 very small head of celery, 2 to 2^2 teaspoonfuls salt

Cook this with the app: pantry check, scaling, and the assistant.