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Parsnip Soup
From Cassell's dictionary of cookery, 1892
Serves 6
Time to stew: about 2 hours.
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
207Calories
9 gProtein
32 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories207 kcal
Protein9.4 g
Carbohydrates32 g
Fiber5.4 g
Sugars15 g
Total Fat4.4 g
Saturated Fat1 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.7 g
Cholesterol9.5 mg
Sodium490 mg
Potassium930 mg
Calcium72 mg
Iron1.2 mg
Magnesium39 mg
Phosphorus156 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A3.2 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5 mg
Folate99 mcg
Choline29 mg
Caffeine0 mg
Water407 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 1089. The excerpt below is the record exactly as published.
Parsnip Soup. — Put half a dozen sliced j parsnips into a stewpan, with two onions, half a dozen sticks of celery, and two quarts of good light-coloured stock. Stew the vegetables until they are tender, then drain them, press thorn through a coarse sieve, and return the i puree to the soup. Let it boil, flavour with a little salt and pepper
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