Oatmeal Soup

Name: Oatmeal Soup
Ingredients: Two quarts of any meat broth; ^ can tomatoes; i medium-sized onion; salt and pepper to taste; i ]^ teacupfuls of oatmeal; a stalk or two of celery

From Delicate dishes, 1896

Miss Campbell

Presented as published in 1896. 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

3283Calories

451 gProtein

47 gCarbs

130 gFat

Full nutrition (33 nutrients)

Calories3283 kcal

Protein451 g

Carbohydrates47 g

Fiber3.3 g

Sugars7.9 g

Total Fat130 g

Saturated Fat38 g

Monounsaturated Fat43 g

Polyunsaturated Fat33 g

Cholesterol1249 mg

Sodium9891 mg

Potassium4813 mg

Calcium305 mg

Iron36 mg

Magnesium409 mg

Phosphorus3141 mg

Zinc45 mg

Copper1.5 mg

Manganese0.6 mg

Vitamin D5.7 mcg

Vitamin C57 mg

Vitamin A25 mcg

Vitamin E5.5 mg

Vitamin K19 mcg

Vitamin B66.5 mg

Vitamin B125.3 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)3.3 mg

Niacin (B3)126 mg

Folate151 mcg

Choline1414 mg

Caffeine0 mg

Water1518 g

As published

This recipe was extracted from Delicate dishes (1896), page 5. The excerpt below is the record exactly as published.

OATMEAL SOUP. Two quarts of any meat broth, ^ can tomatoes, i me- dium-sized onion, salt and pepper to taste, a stalk or two of celery (if at hand), i ]^ teacupfuls of oatmeal

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