vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Palestine Soup
From Cassell's dictionary of cookery, 1892
Serves 6
Time: about an hour. Sufficient for six persons.
Presented as published in 1892. 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
647Calories
26 gProtein
88 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories647 kcal
Protein26 g
Carbohydrates88 g
Fiber41 g
Sugars11 g
Total Fat29 g
Saturated Fat16 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat0.5 g
Cholesterol80 mg
Sodium703 mg
Potassium2903 mg
Calcium391 mg
Iron9.4 mg
Magnesium447 mg
Phosphorus723 mg
Zinc3.9 mg
Copper1.7 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C92 mg
Vitamin A7.2 mcg
Vitamin E1.4 mg
Vitamin K109 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.7 mg
Folate509 mcg
Choline254 mg
Caffeine0 mg
Water752 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1076. The excerpt below is the record exactly as published.
Palestine Soup. — Take three dozen freshly-dug artichokes, peel them, and throw them into cold water as they are done, or they \iiR become discoloured. Put them into a saucepan with four onions, the outer sticks of a head of celery, and three pints of white stock, and let them simmer gently for an hour. Take out the onions and the celery, and press the artichokes through a fine sieve ; put the puree back into the saucepan, and when it is quite hot stir into it a pint of boiling cream, or if preferred, a mixture of cream and milk, season with salt, pepper; and grated nutmeg
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