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Soup for the Poor

Name: Soup for the Poor
Yield: 8 servings
Ingredients: each pound of neck of beef; a quarter of a pound of rice; the same quantity of dried split peas; three onions; three carrots; any sort of herbs; salt; pepper; one loaf of bread; eight quarts of water

From Mrs. Roundell's Practical cookery book, 1898

Serves 8

Presented as published in 1898. 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

120Calories

4 gProtein

25 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories120 kcal

Protein3.7 g

Carbohydrates25 g

Fiber3.1 g

Sugars4.3 g

Total Fat0.5 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium83 mg

Potassium240 mg

Calcium71 mg

Iron1.2 mg

Magnesium28 mg

Phosphorus63 mg

Zinc0.5 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C5.5 mg

Vitamin A188 mcg

Vitamin E0.2 mg

Vitamin K3.9 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.4 mg

Folate57 mcg

Choline11 mg

Caffeine0 mg

Water1030 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 31. The excerpt below is the record exactly as published.

Soup for the Poor. — ( Family Recipe.) — To each pound of neck of beef allow a quarter of a pound of rice, the same quantity of dried split peas, three onions, three carrots, any sort of 56 SOUPS herbs, seasoning of salt and pepper, and one loaf of bread. Wash the rice and the peas, wash and cut up the vegetables, and cut the loaf up small. Stew for at least five hours in eight quarts of water

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