Quickly Prepared Soup
From Every-day dishes and every-day work, 1897
Presented as published in 1897. 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
60Calories
2 gProtein
14 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories60 kcal
Protein1.7 g
Carbohydrates14 g
Fiber2.6 g
Sugars6.4 g
Total Fat3.8 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol10 mg
Sodium35 mg
Potassium229 mg
Calcium64 mg
Iron0.3 mg
Magnesium25 mg
Phosphorus44 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate29 mcg
Choline9.2 mg
Caffeine0 mg
Water1080 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 94. The excerpt below is the record exactly as published.
Quickly Prepared Soup. — Into a quart of water slice a small onion, and add a teaspoonful of nut butter. Heat to boil- ing, then remove the slices of onion, which are used simply for flavoring the soup, and stir m six rounding tablespoonfuls of No. 3 gluten prepared by the Battle Creek Sanitarium Health Food Co. Boil until thickened, add salt to season
Cook this with the app: pantry check, scaling, and the assistant.