Plain Pepper Water Soup

Name: Plain Pepper Water Soup
Ingredients: Coriander, cummin, and mustard seed, mixed, one dessertspoonful; Dried capsicums or chillies, from one to six; Saffron powder, half a dessertspoonful; Garlic, three cloves; Tamarind, two ounces; put the whole in a saucepan with a quart of cold water

From Anglo-Indian cookery at home, 1895

Can be consumed like tea or with boiled rice.

Presented as published in 1895. 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

165Calories

3 gProtein

41 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories165 kcal

Protein2.9 g

Carbohydrates41 g

Fiber4.2 g

Sugars22 g

Total Fat0.8 g

Saturated Fat0.2 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium55 mg

Potassium390 mg

Calcium86 mg

Iron2 mg

Magnesium70 mg

Phosphorus74 mg

Zinc0.3 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C4.2 mg

Vitamin A1.2 mcg

Vitamin E0.1 mg

Vitamin K1.6 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.2 mg

Folate8.3 mcg

Choline4.9 mg

Caffeine0 mg

Water973 g

As published

This recipe was extracted from Anglo-Indian cookery at home (1895) by Henrietta A. Hervey, page 2. The excerpt below is the record exactly as published.

Plain Pepper Water Soup. — Gret together the following ingredients : Coriander, cummin, and mustard seed, mixed, one dessertspoonful. Dried capsicums or chillies, from one to six. Saffron powder, half a dessertspoonful. G-arlic, three cloves. Tamarind, two ounces. Barring the last two, dry (in the oven) and thoroughly pound the others ; then put the whole in a saucepan with a quart of cold water

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