Old Fashioned Soup

Name: Old Fashioned Soup
Ingredients: 1 1/2 to 2 qt. water; 1 c. diced carrots; 1 Tbsp. chopped onion; 1 can tomatoes; 1/2 cup rice; Season with salt; pepper; celery seed

From Personal recipes, 1960

Recipe by Alice Boley

Presented as published in 1960. 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

87Calories

3 gProtein

20 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories87 kcal

Protein2.6 g

Carbohydrates20 g

Fiber6.1 g

Sugars5.6 g

Total Fat0.8 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium201 mg

Potassium586 mg

Calcium59 mg

Iron1.1 mg

Magnesium30 mg

Phosphorus80 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C23 mg

Vitamin A561 mcg

Vitamin E1.3 mg

Vitamin K18 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.2 mg

Folate50 mcg

Choline13 mg

Caffeine0 mg

Water306 g

As published

This recipe was extracted from Personal recipes (1960) by Iona McConkie, page 3. The excerpt below is the record exactly as published.

OLD FASHIONED SOUP Use any kind of beef chunks or oxtail and cook in 1 1/2 to 2 qt. water until tender. Add: 1 c. diced carrots 1 Tbsp. chopped onion Cook until vegetables are tender, then add 1 can tomatoes and 1/2 cup rice and cook until rice is tender. Season with salt, pepper and celery seed

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