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Parsnip Soup
From The household gas cookery book, 1900
Serves 4
Presented as published in 1900. 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
129Calories
7 gProtein
18 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories129 kcal
Protein6.6 g
Carbohydrates18 g
Fiber2.7 g
Sugars9 g
Total Fat3.1 g
Saturated Fat0.8 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.5 g
Cholesterol7.1 mg
Sodium339 mg
Potassium495 mg
Calcium29 mg
Iron0.7 mg
Magnesium20 mg
Phosphorus95 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C6.4 mg
Vitamin A2.4 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.7 mg
Folate54 mcg
Choline22 mg
Caffeine0 mg
Water257 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 15. The excerpt below is the record exactly as published.
Parsnip Soup.— Take two parsnips of sufficiently large size, scrape clean, and with two sliced onions put them into two pints of good stock. Add a little salt and pepper to taste, and a pinch of mace
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