gluten-freenut-freesoy-freefish-freeshellfish-free
Palestine Soup
From Miss Cameron's cookery book, 1898
Serves 5
Presented as published in 1898. 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
458Calories
17 gProtein
47 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories458 kcal
Protein17 g
Carbohydrates47 g
Fiber2.9 g
Sugars23 g
Total Fat28 g
Saturated Fat11 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol147 mg
Sodium587 mg
Potassium1250 mg
Calcium77 mg
Iron7.3 mg
Magnesium51 mg
Phosphorus311 mg
Zinc1.1 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin D0.4 mcg
Vitamin C8 mg
Vitamin A38 mcg
Vitamin E0.7 mg
Vitamin K2.1 mcg
Vitamin B60.4 mg
Vitamin B120.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)8.4 mg
Folate52 mcg
Choline148 mg
Caffeine0 mg
Water534 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 13. The excerpt below is the record exactly as published.
Palestine Soup. Two lb. Jerusalem artichokes, 2 quarts milk or stock, 1 oz. butter, the yolks of 2 eggs, and £ pint cream
Cook this with the app: pantry check, scaling, and the assistant.