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Plain Vegetable Soup

Name: Plain Vegetable Soup
Yield: 4 servings
Ingredients: Water, 6 cups.; Tomatoes, strained, 2 cups.; Carrot, 1.; Potato, 1.; Turnip, 1.; Onions, 2.; Celery stalk, 1.

From Vegetarian Cook Book, 1904

Serves 4

Presented as published in 1904. 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

117Calories

4 gProtein

25 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories117 kcal

Protein3.7 g

Carbohydrates25 g

Fiber5 g

Sugars9.9 g

Total Fat0.6 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium533 mg

Potassium847 mg

Calcium72 mg

Iron1.8 mg

Magnesium48 mg

Phosphorus94 mg

Zinc0.5 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C33 mg

Vitamin A125 mcg

Vitamin E0.1 mg

Vitamin K3 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.6 mg

Folate41 mcg

Choline10 mg

Caffeine0 mg

Water608 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 7. The excerpt below is the record exactly as published.

PLAIN VEGETABLE SOUP Water, 6 cups. Tomatoes, strained, 2 cups. Carrot, 1. Potato, 1. Turnip, 1. Onions, 2. Celery stalk, 1.

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