Soup Mixture
From Durham cook book ..., 1921
Use an asbestos mat under the kettle when boiling to prevent scorching.
Presented as published in 1921. 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
3124Calories
123 gProtein
583 gCarbs
51 gFat
Full nutrition (33 nutrients)
Calories3124 kcal
Protein123 g
Carbohydrates583 g
Fiber131 g
Sugars327 g
Total Fat51 g
Saturated Fat1.4 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat3.1 g
Cholesterol0 mg
Sodium14225 mg
Potassium14984 mg
Calcium1310 mg
Iron22 mg
Magnesium1463 mg
Phosphorus3097 mg
Zinc25 mg
Copper4.3 mg
Manganese12 mg
Vitamin D0 mcg
Vitamin C617 mg
Vitamin A1431 mcg
Vitamin E20 mg
Vitamin K747 mcg
Vitamin B68.7 mg
Vitamin B120 mcg
Thiamin (B1)4.9 mg
Riboflavin (B2)4.9 mg
Niacin (B3)70 mg
Folate1036 mcg
Choline311 mg
Caffeine0 mg
Water6096 g
As published
This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 71. The excerpt below is the record exactly as published.
SOUP MIXTURE. Five quarts tomatoes, two quarts corn, two quarts okra, two tablespoonfuls sugar (level), two tablespoonf uls sal
Cook this with the app: pantry check, scaling, and the assistant.