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Poor Man's Soup

Name: Poor Man's Soup
Yield: 4 servings
Ingredients: put them in one gallon of water; slice four potatoes; one onion; three tomatoes chopped; stir in one tea-cupful of thickening; pepper and salt to taste

From The new Kentucky home cook book, 1884

Serves 4

This recipe is attributed to Mrs. Henry Poole.

Presented as published in 1884. 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

147Calories

4 gProtein

33 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories147 kcal

Protein4.3 g

Carbohydrates33 g

Fiber4.9 g

Sugars5.2 g

Total Fat0.4 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium44 mg

Potassium920 mg

Calcium64 mg

Iron1.5 mg

Magnesium58 mg

Phosphorus119 mg

Zinc0.7 mg

Copper0.3 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C45 mg

Vitamin A39 mcg

Vitamin E0.5 mg

Vitamin K10 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.2 mg

Folate43 mcg

Choline27 mg

Caffeine0 mg

Water1185 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 8. The excerpt below is the record exactly as published.

POOR MAN'S SOUP. Take the bones from a roast or steak and crush them; put them in one gallon of water, and let them boil slowly for two hours; slice four potatoes, one onion, and three to- matoes chopped: stir in one tea-cupful of thickening; pep- per and salt to tast

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