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Parsnip Soup
From Tried favourites cookery book, 1909
Serves 1
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
378Calories
12 gProtein
62 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories378 kcal
Protein12 g
Carbohydrates62 g
Fiber11 g
Sugars33 g
Total Fat9.1 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium9795 mg
Potassium1375 mg
Calcium398 mg
Iron2 mg
Magnesium78 mg
Phosphorus388 mg
Zinc1.8 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D2.3 mcg
Vitamin C24 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.3 mg
Folate192 mcg
Choline43 mg
Caffeine0 mg
Water397 g
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 20. The excerpt below is the record exactly as published.
Parsnip Soup. Cut 2 small irarsnips in pieces, boil till tender, pass through a sieve, and return to the water in which they were boiled. Make 12 TRIED FAVOURITES COOKERY BOOK. thickening of 2 tablespoonfuls flour and ^ pint milk. Stir in when the soup boils. Season with sugar, pepper, and salt
Cook this with the app: pantry check, scaling, and the assistant.