Soup Maiyrc
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Can be served whole or puréed. Good with a spoonful of chopped parsley.
Presented as published in 1880. 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
725Calories
26 gProtein
131 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories725 kcal
Protein26 g
Carbohydrates131 g
Fiber27 g
Sugars50 g
Total Fat12 g
Saturated Fat3.3 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol372 mg
Sodium400 mg
Potassium3759 mg
Calcium392 mg
Iron5.4 mg
Magnesium181 mg
Phosphorus655 mg
Zinc3.7 mg
Copper0.7 mg
Manganese1.5 mg
Vitamin D2 mcg
Vitamin C150 mg
Vitamin A1229 mcg
Vitamin E1.9 mg
Vitamin K22 mcg
Vitamin B61.5 mg
Vitamin B120.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.9 mg
Folate458 mcg
Choline342 mg
Caffeine0 mg
Water1006 g
As published
This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 127. The excerpt below is the record exactly as published.
soup maiyrc. Soup maiyrc is, of course, soup which contains no kind of meat whatever, but is composed of vegetables, to which may be added peas, lentils, pea-flour, or ground lentils. In making soup maiyrc almost any kind of vegetables can be used. The following, however, are al- most essential. First in importance come onions and then celery. Next in importance to these are potatoes, turnips, carrots, parsnips, etc. A very good addition to soup maiyrc is lettuce, green peas, French beans, and, at the finish, when the soup is nearly ready to bo served, a handful of sorrel chipped up and thrown in. When soup maiyrc is _ wanted very good, when it is other- wise ready some yolks of eggs
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Cook this with the app: pantry check, scaling, and the assistant.