Protose Soup

Name: Protose Soup
Ingredients: 1/4 pound mashed Protose; 1 can tomatoes; 1 large onion; 2 or 3 stalks celery; 1 quart water

From Healthful cookery, 1904

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

95Calories

3 gProtein

21 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories95 kcal

Protein3.1 g

Carbohydrates21 g

Fiber4 g

Sugars9.5 g

Total Fat0.5 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium118 mg

Potassium725 mg

Calcium112 mg

Iron0.6 mg

Magnesium46 mg

Phosphorus90 mg

Zinc0.5 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C28 mg

Vitamin A50 mcg

Vitamin E0.7 mg

Vitamin K10 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.9 mg

Folate47 mcg

Choline17 mg

Caffeine0 mg

Water1269 g

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 63. The excerpt below is the record exactly as published.

Protose Soup. — *4 pound mashed Protose, 1 can tomatoes, 1 large onion, 2 or 3 stalks celery or a little celery salt, and 1 quart water

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