Restorative Soup for Invalids

Name: Restorative Soup for Invalids
Ingredients: a tablespoonful of celery; a tablespoonful of carrots; a tablespoonful of onions; 4 cloves; 8 peppercorns; IJ pints of water; 2 tablespoonfuls of Bovril; half a wineglassful of brandy

From The exhibition cookery book, 1900

Restores vitality with remarkable success.

Presented as published in 1900. 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

134Calories

6 gProtein

22 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories134 kcal

Protein6.5 g

Carbohydrates22 g

Fiber8 g

Sugars6.2 g

Total Fat5.4 g

Saturated Fat2.1 g

Monounsaturated Fat1.4 g

Polyunsaturated Fat0.9 g

Omega-30.1 g

Cholesterol3 mg

Sodium7780 mg

Potassium446 mg

Calcium188 mg

Iron3 mg

Magnesium82 mg

Phosphorus128 mg

Zinc0.5 mg

Copper0.2 mg

Manganese13 mg

Vitamin D0 mcg

Vitamin C1.3 mg

Vitamin A69 mcg

Vitamin E2.5 mg

Vitamin K36 mcg

Vitamin B60.2 mg

Vitamin B120.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.8 mg

Folate18 mcg

Choline43 mg

Caffeine0 mg

Water736 g

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 55. The excerpt below is the record exactly as published.

RESTORATIVE SOUP FOR INVALIDS. Boil a tablespoonful each of celery, carrots, onions, minced fine, 4 cloves and '8 peppercorns, in IJ pints of water for an hour. Strain off, and dissolve in the liquid 2 tablespoonfuls of Bovril and half a wineglassful of brandy

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