Scotch Vegetable Soup
From Science of food & cookery, 1921
Presented as published in 1921. 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
409Calories
12 gProtein
90 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories409 kcal
Protein12 g
Carbohydrates90 g
Fiber16 g
Sugars0.8 g
Total Fat1.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium31 mg
Potassium308 mg
Calcium53 mg
Iron3.4 mg
Magnesium90 mg
Phosphorus238 mg
Zinc2.2 mg
Copper0.5 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1 mcg
Vitamin E0 mg
Vitamin K2.2 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.7 mg
Folate48 mcg
Choline38 mg
Caffeine0 mg
Water721 g
As published
This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 70. The excerpt below is the record exactly as published.
SCOTCH VEGETABLE SOUP Soak Y-2. cup pearl barley overnight, rinse well, drain, add 3 cups water, bring to a boil, and cook in a fireless cooker, or over an open fire, 'until very tender. Prepare and braise the vegetables (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS:') 123 SCIENCE of FOOD and COOKERY the same as for vegetable soup No. i. Add 2 tablespoons browned flour, and stir. Add all the liquid, and boil 30 minutes. Add the cooked barley, salt to taste, and let simmer for 15 minutes. Add chopped parsley
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