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Portugal Soup
From Miss Cameron's cookery book, 1898
Serves 4
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
85Calories
2 gProtein
5 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories85 kcal
Protein1.8 g
Carbohydrates4.5 g
Fiber1.3 g
Sugars2.2 g
Total Fat6.9 g
Saturated Fat0.5 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol4.4 mg
Sodium218 mg
Potassium98 mg
Calcium13 mg
Iron0.2 mg
Magnesium6.1 mg
Phosphorus41 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C2.9 mg
Vitamin A1.5 mcg
Vitamin E2.4 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate10 mcg
Choline3.4 mg
Caffeine0 mg
Water78 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 8. The excerpt below is the record exactly as published.
Portugal Soup. Divide two Portugal onions in half, cut them in slices, and fry in a saucepan with 2 spoonfuls of salad oil till they are a light brown ; add a teaspoonful of sweet red pepper, a little salt, and 1 quart of stock. Boil together for five uimntesa * aj1 ^ ^d small slices of any fish
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