Puree of Vegetable Soup

Name: Puree of Vegetable Soup
Ingredients: some carrots; some turnips; some onions; a spoon of flour; two quarts of stock or broth; one or two potatoes; a gill of milk; a teaspoon of sugar; salt and pepper

From Home dissertations, 1891

Serve with toasted bread.

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

318Calories

19 gProtein

44 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories318 kcal

Protein19 g

Carbohydrates44 g

Fiber3.2 g

Sugars19 g

Total Fat8 g

Saturated Fat2.5 g

Monounsaturated Fat1.2 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol52 mg

Sodium7077 mg

Potassium1161 mg

Calcium244 mg

Iron2.5 mg

Magnesium68 mg

Phosphorus284 mg

Zinc2.3 mg

Copper0.5 mg

Manganese0.5 mg

Vitamin D1.2 mcg

Vitamin C30 mg

Vitamin A39 mcg

Vitamin E0.8 mg

Vitamin K3 mcg

Vitamin B60.5 mg

Vitamin B121 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.3 mg

Niacin (B3)5.9 mg

Folate23 mcg

Choline59 mg

Caffeine0 mg

Water2077 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.

PUREE OF VEGETABLE SOUP. Peel some carrots, turnips and onions, cut them into very small pieces and fry them slightly with some lean ham or bacon ; a spoon of flour mixed smoothly with water is then added, together with two quarts of stock or broth, also a bunch of parsley and one or two potatoes cut into pieces, and a gill of milk. When this boils for twenty minutes, season with salt and pepper and a teaspoon of sugar

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