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Prussian Soup
From Cassell's dictionary of cookery, 1892
Serves 4
Cooking time and further instructions not provided.
Presented as published in 1892. 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
460Calories
13 gProtein
55 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories460 kcal
Protein13 g
Carbohydrates55 g
Fiber15 g
Sugars13 g
Total Fat22 g
Saturated Fat6.4 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat5.2 g
Cholesterol22 mg
Sodium68 mg
Potassium1394 mg
Calcium106 mg
Iron2.8 mg
Magnesium88 mg
Phosphorus232 mg
Zinc1.8 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D1 mcg
Vitamin C46 mg
Vitamin A251 mcg
Vitamin E0.9 mg
Vitamin K11 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.5 mg
Folate137 mcg
Choline79 mg
Caffeine0 mg
Water364 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1388. The excerpt below is the record exactly as published.
Prussian Soup. — Cut two heads of celery into small pieces, and put them into a stewpan with three ounces of di'ipping, two carrots, two turnips, two onions, two leeks, and a pound of potatoes; the vegetables must all be cut up small. Fry until they are soft, which will be in about twenty minutes. Put with them half a pound of lean beef or mutton cut into slices, cover the saucepan closely, let the ingredients steam gently for an hour, and be very careful that they do not burn. Pour over them two quarts of water, and add a pint of split peas
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