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Palestine Soup
From Vegetarian cookery, 1891
Serves 5
Presented as published in 1891. 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
445Calories
19 gProtein
50 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories445 kcal
Protein19 g
Carbohydrates50 g
Fiber2.9 g
Sugars36 g
Total Fat24 g
Saturated Fat11 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol150 mg
Sodium187 mg
Potassium1406 mg
Calcium526 mg
Iron6.5 mg
Magnesium81 mg
Phosphorus584 mg
Zinc2.1 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D4.1 mcg
Vitamin C7.3 mg
Vitamin A159 mcg
Vitamin E0.7 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B122.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)2.8 mg
Folate33 mcg
Choline183 mg
Caffeine0 mg
Water510 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 38. The excerpt below is the record exactly as published.
Palestine Soup. Two pounds of Jerusalem artichokes, two quarts of milk, one ounce of butter, the yolks of two eggs, and five table-spoonfuls of cream
Cook this with the app: pantry check, scaling, and the assistant.