Pumpkin or Squash Soup

Name: Pumpkin or Squash Soup
Ingredients: two quarts of thoroughly cooked pumpkin or squash; one quart of milk; plenty of butter; pepper; salt

From Home dissertations, 1891

A national dish in France.

Presented as published in 1891. 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

873Calories

54 gProtein

105 gCarbs

34 gFat

Full nutrition (34 nutrients)

Calories873 kcal

Protein54 g

Carbohydrates105 g

Fiber20 g

Sugars86 g

Total Fat34 g

Saturated Fat19 g

Monounsaturated Fat7 g

Polyunsaturated Fat2.7 g

Omega-30.1 g

Cholesterol117 mg

Sodium406 mg

Potassium6173 mg

Calcium1469 mg

Iron6.3 mg

Magnesium422 mg

Phosphorus1668 mg

Zinc9.3 mg

Copper0.9 mg

Manganese3.1 mg

Vitamin D9.4 mcg

Vitamin C306 mg

Vitamin A492 mcg

Vitamin E2.6 mg

Vitamin K54 mcg

Vitamin B64.5 mg

Vitamin B125.3 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)3.9 mg

Niacin (B3)9.8 mg

Folate521 mcg

Choline294 mg

Caffeine0 mg

Water2560 g

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 69. The excerpt below is the record exactly as published.

PUMPKIN OR SQUASH SOUP. Pumpkin or squash soup is almost a national dish in France. Indeed, the first men- tioned vegetable is scarcely employed there for any other purpose than for soup-making. To two quarts of thoroughly cooked pumpkin or squash allow one quart of milk, plenty of butter, pepper and salt

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