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Soup a la Sap
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
205Calories
19 gProtein
20 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories205 kcal
Protein19 g
Carbohydrates20 g
Fiber1.9 g
Sugars1.1 g
Total Fat5.6 g
Saturated Fat2.1 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol50 mg
Sodium160 mg
Potassium465 mg
Calcium52 mg
Iron4.6 mg
Magnesium37 mg
Phosphorus200 mg
Zinc4.4 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D0.1 mcg
Vitamin C3.8 mg
Vitamin A0.8 mcg
Vitamin E0.2 mg
Vitamin K1.2 mcg
Vitamin B60.6 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.3 mg
Folate45 mcg
Choline49 mg
Caffeine0 mg
Water579 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 Sap. — Boil J lb. of grated potatoes, 1 lb. of beef sliced thin, a pint of grey peas, an onion, and 3 ozs. of rice, in six pints of water to five, strain it through a colander, then pulp the peas to it, and turn it into a sauce- pan again, with two heads of celery sliced. Stew it tender, and add pepper and salt
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