Penny Dinner Soup

Name: Penny Dinner Soup
Ingredients: Half-pound fine Oatmeal; One pound Lentils; One pound of mixed Vegetables (turnips, carrots, parsnips, leeks and celery); One pound of mashed Potatoes; Pepper; Salt; dried Mint; One gallon of Water

From Artizan recipes, 1896

Butter can be left out if preferred.

Presented as published in 1896. 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

2664Calories

139 gProtein

447 gCarbs

38 gFat

Full nutrition (34 nutrients)

Calories2664 kcal

Protein139 g

Carbohydrates447 g

Fiber37 g

Sugars8.8 g

Total Fat38 g

Saturated Fat13 g

Monounsaturated Fat6.9 g

Polyunsaturated Fat5.7 g

Omega-30.5 g

Cholesterol59 mg

Sodium1693 mg

Potassium7038 mg

Calcium793 mg

Iron42 mg

Magnesium800 mg

Phosphorus2455 mg

Zinc23 mg

Copper5.1 mg

Manganese13 mg

Vitamin D0.5 mcg

Vitamin C48 mg

Vitamin A1399 mcg

Vitamin E1.8 mg

Vitamin K53 mcg

Vitamin B61 mg

Vitamin B121 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)0.9 mg

Niacin (B3)11 mg

Folate177 mcg

Choline91 mg

Caffeine0 mg

Water4745 g

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 33. The excerpt below is the record exactly as published.

Penny Dinner Soup. Ingredients. Half-pound fine Oatmeal. One pound Lentils. One pound of mixed Vegetables (turnips, carrots, parsnips, One pound of mashed Potatoes. [leeks and celery). Pepper, Salt, dried Mint. One gallon of Water

Cook this with the app: pantry check, scaling, and the assistant.