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Ploughboy 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
283Calories
12 gProtein
45 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories283 kcal
Protein12 g
Carbohydrates45 g
Fiber6.2 g
Sugars6.8 g
Total Fat6.6 g
Saturated Fat2.7 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat0.5 g
Cholesterol33 mg
Sodium107 mg
Potassium1357 mg
Calcium93 mg
Iron2.7 mg
Magnesium70 mg
Phosphorus219 mg
Zinc2.2 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C46 mg
Vitamin A167 mcg
Vitamin E0.2 mg
Vitamin K47 mcg
Vitamin B60.8 mg
Vitamin B121.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.9 mg
Folate66 mcg
Choline23 mg
Caffeine0 mg
Water455 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 69. The excerpt below is the record exactly as published.
Ploughboy Soup. — Take a couple of onions, two carrots, two small turnips, a head of celery, one leek, two lettuces, some winter cabbage, a bottle of preserved French beans and six potatoes. The onions and leek must be minced and fried, with some fat bacon chopped small, till of a nice colour ; then add the other vegetables chopped except the lettuces and potatoes, then boil the latter and add half a pound of tongue and also some stock
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