Palestine Soup
From Home dissertations, 1891
Serve hot with croutons.
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
3717Calories
69 gProtein
520 gCarbs
167 gFat
Full nutrition (33 nutrients)
Calories3717 kcal
Protein69 g
Carbohydrates520 g
Fiber49 g
Sugars279 g
Total Fat167 g
Saturated Fat96 g
Monounsaturated Fat35 g
Polyunsaturated Fat0 g
Cholesterol482 mg
Sodium324 mg
Potassium13232 mg
Calcium814 mg
Iron99 mg
Magnesium556 mg
Phosphorus2554 mg
Zinc4.8 mg
Copper4.3 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C118 mg
Vitamin A37 mcg
Vitamin E5.5 mg
Vitamin K47 mcg
Vitamin B62.6 mg
Vitamin B120 mcg
Thiamin (B1)5.9 mg
Riboflavin (B2)1.7 mg
Niacin (B3)38 mg
Folate377 mcg
Choline864 mg
Caffeine0 mg
Water4528 g
As published
This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 68. The excerpt below is the record exactly as published.
PALESTINE SOUP. Wash and peel two dozen Jerusalem artichokes. Cover them with cold water as fast as peeled. Put them in a saucepan and add a sprig of leek, a sprig of parsley and one of celery ; salt and pepper. Add two quarts of stock or hot water, and simmer an hour and a half. Strain ; remove all but the artichokes and press them through a sieve, return to the liquid and put back on the range. When quite hot, beat into it a pint of boiled cream, add a little nutmeg
Cook this with the app: pantry check, scaling, and the assistant.