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Soup, Good and Cheap
From Consult me, 1902
Serves 6
It will waste 1 pint in the oven, but more in boiling.
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
279Calories
22 gProtein
36 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories279 kcal
Protein22 g
Carbohydrates36 g
Fiber6.6 g
Sugars5.1 g
Total Fat5.8 g
Saturated Fat2.2 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol50 mg
Sodium80 mg
Potassium1018 mg
Calcium66 mg
Iron3.2 mg
Magnesium69 mg
Phosphorus281 mg
Zinc4.9 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0.1 mcg
Vitamin C30 mg
Vitamin A0.8 mcg
Vitamin E0.2 mg
Vitamin K5.5 mcg
Vitamin B60.9 mg
Vitamin B122 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.9 mg
Folate58 mcg
Choline77 mg
Caffeine0 mg
Water872 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 466. The excerpt below is the record exactly as published.
SOUP, Good and Cheap. Lean beef, 1 lb., cut into small pieces ; half a pint of split peas; 2 ozs. of rice or Scotch barley ; 5 potatoes, sliced ; 3 onions, cut in quarters; pepper and salt to taste. Tie the peppercorns in a bag ; put these into a gallon and a pint of water.
Cook this with the app: pantry check, scaling, and the assistant.