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Peasant Soup
From The housewife's referee, 1898
Serves 6
Presented as published in 1898. 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
95Calories
5 gProtein
18 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories95 kcal
Protein5.1 g
Carbohydrates18 g
Fiber3.7 g
Sugars2.7 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium50 mg
Potassium413 mg
Calcium52 mg
Iron1.6 mg
Magnesium27 mg
Phosphorus117 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C44 mg
Vitamin A178 mcg
Vitamin E0.2 mg
Vitamin K33 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.1 mg
Folate69 mcg
Choline14 mg
Caffeine0 mg
Water228 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 68. The excerpt below is the record exactly as published.
Peasant Soup. — Chop cabbage, carrots, onion, and celery ; boss them in butter a pale brown, add a little stock and simmer very gently for three hours ; now add some water in which haricot beans or lentils have been cooked, simmer another half -hour, now add some very finely chopped sorrel and lettuce
Cook this with the app: pantry check, scaling, and the assistant.