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Prussian Soup
From Cassell's dictionary of cookery, 1892
Serves 7
This economical dish is very popular in Prussia. Time: five hours or more. Serves six to eight.
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
116Calories
6 gProtein
23 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories116 kcal
Protein6 g
Carbohydrates23 g
Fiber6 g
Sugars2.1 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium13 mg
Potassium480 mg
Calcium24 mg
Iron1.2 mg
Magnesium38 mg
Phosphorus92 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K4.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate46 mcg
Choline26 mg
Caffeine0 mg
Water360 g
Estimated from matched ingredients across 7 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.
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 soaked for twelve hours or more. Bring the liquor to the point of boiling, and skim care- fully. Draw it back, and let it simmer for three hours. Press the vegetables through a co- lander, season the soup with salt and pepper, and, if liked, a little dried mint
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