vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Palestine Soup
From The household cook book, 1902
Serves 5
Cooking time is about 1 hour.
Presented as published in 1902. 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
462Calories
6 gProtein
37 gCarbs
34 gFat
Full nutrition (33 nutrients)
Calories462 kcal
Protein5.7 g
Carbohydrates37 g
Fiber4 g
Sugars17 g
Total Fat34 g
Saturated Fat19 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat0 g
Cholesterol96 mg
Sodium45 mg
Potassium805 mg
Calcium114 mg
Iron4.3 mg
Magnesium42 mg
Phosphorus184 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A1.2 mcg
Vitamin E0.3 mg
Vitamin K2.8 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate38 mcg
Choline43 mg
Caffeine0 mg
Water546 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 24. The excerpt below is the record exactly as published.
PALESTINE SOUP — Peel and slice a quart of Jerusalem arti- chokes, 4 onions and 1 head of celery. Have 3 pints of water in the soup=kettle, or white veal stock or broth; add the vegetables, with pepper, salt, a bit of butter and a teaspoon of sugar; boil till tender, rub through the fine colander, and return to the kettle to keep hot; add a pint of cream
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