vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Palestine Soup
From Tried favourites cookery book, 1909
Serves 5
Serve immediately.
Presented as published in 1909. 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
438Calories
18 gProtein
50 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories438 kcal
Protein18 g
Carbohydrates50 g
Fiber2.9 g
Sugars36 g
Total Fat24 g
Saturated Fat11 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol149 mg
Sodium162 mg
Potassium1386 mg
Calcium523 mg
Iron6.4 mg
Magnesium79 mg
Phosphorus571 mg
Zinc2 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D4.1 mcg
Vitamin C7.3 mg
Vitamin A152 mcg
Vitamin E0.7 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)2.8 mg
Folate34 mcg
Choline180 mg
Caffeine0 mg
Water498 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 19. The excerpt below is the record exactly as published.
Palestine Soup. 2 lb. Jerusalem Artichokes, 2 quarts of Milk, 1 oz. of Butter, the yolks of 2 Eggs, and 5 tablespoonfuls of Cream
Cook this with the app: pantry check, scaling, and the assistant.