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Soup a la Jardiners
From Consult me, 1902
Serves 6
Presented as published in 1902. 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
137Calories
4 gProtein
32 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories137 kcal
Protein3.7 g
Carbohydrates32 g
Fiber6 g
Sugars15 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium34 mg
Potassium578 mg
Calcium87 mg
Iron0.7 mg
Magnesium36 mg
Phosphorus102 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C29 mg
Vitamin A84 mcg
Vitamin E0.1 mg
Vitamin K2.5 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate74 mcg
Choline19 mg
Caffeine0 mg
Water310 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 465. The excerpt below is the record exactly as published.
SOUP, a la Jardiners. — Take some carrots and turnips ; cut them an inch long and thickness of a penny piece, with a little parsley root Boil gently in some good stock, till quite tender, with leeks and two heads of celery tied together; these must be taken out when serving the soup. Boil tender 12 onions whole; season with salt and pepper
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