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Prussian Soup

Name: Prussian Soup
Yield: 8 servings
Ingredients: Cut up and fry in 3 ounces of suet; 2 heads of celery; 2 carrots; 2 turnips; 2 onions; 2 leeks; I pound of potatoes; % pound of beef cut into dice; Then add 2 quarts of water; i pint of dried beans soaked overnight; and a bunch of herbs.

From With a saucepan over the sea, 1902

Serves 8

A national dish.

Presented as published in 1902. 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

210Calories

9 gProtein

17 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories210 kcal

Protein8.7 g

Carbohydrates17 g

Fiber3.5 g

Sugars5 g

Total Fat12 g

Saturated Fat6.4 g

Monounsaturated Fat4.3 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol26 mg

Sodium59 mg

Potassium620 mg

Calcium58 mg

Iron1.4 mg

Magnesium34 mg

Phosphorus128 mg

Zinc1.9 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C23 mg

Vitamin A126 mcg

Vitamin E0.3 mg

Vitamin K4 mcg

Vitamin B60.5 mg

Vitamin B120.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.4 mg

Folate38 mcg

Choline28 mg

Caffeine0 mg

Water405 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 14. The excerpt below is the record exactly as published.

PRUSSIAN SOUP. (A national dish.) Cut up and fry in 3 ounces of suet 2 heads of celery, 2 carrots, 2 turnips, 2 onions, 2 leeks, and I pound of potatoes. Add % pound of beef cut into dice, cover and steam, but do not let it burn. Then add 2 quarts of water, i pint of dried beans 28 With a Saucepan over the Sea soaked overnight, and a bunch of herbs.

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