Prussian Soup
From English and French cookery, 1890
Presented as published in 1890. 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
509Calories
16 gProtein
115 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories509 kcal
Protein16 g
Carbohydrates115 g
Fiber25 g
Sugars39 g
Total Fat1.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium331 mg
Potassium3724 mg
Calcium390 mg
Iron4.8 mg
Magnesium184 mg
Phosphorus472 mg
Zinc2.7 mg
Copper0.7 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C153 mg
Vitamin A1002 mcg
Vitamin E0.9 mg
Vitamin K23 mcg
Vitamin B62.2 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.7 mg
Folate269 mcg
Choline65 mg
Caffeine0 mg
Water1139 g
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 29. The excerpt below is the record exactly as published.
Prussian Soup. — Cut 4 heads of celery, 2 carrots, as many onions, turnips, potatoes, and large leeks into little pieces, and fry in a little fat. Tut these with 4 pound of beef or mutton
Cook this with the app: pantry check, scaling, and the assistant.