Soup No. 1

Name: Soup No. 1
Ingredients: One can vegetable soup; one can tomatoes; four large potatoes; two large onions

From Durham cook book ..., 1921

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

604Calories

17 gProtein

138 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories604 kcal

Protein17 g

Carbohydrates138 g

Fiber19 g

Sugars21 g

Total Fat1.1 g

Saturated Fat0.3 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.4 g

Cholesterol0 mg

Sodium54 mg

Potassium3272 mg

Calcium153 mg

Iron5.8 mg

Magnesium181 mg

Phosphorus458 mg

Zinc2.5 mg

Copper0.8 mg

Manganese1.4 mg

Vitamin D0 mcg

Vitamin C157 mg

Vitamin A50 mcg

Vitamin E0.8 mg

Vitamin K23 mcg

Vitamin B62.2 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.3 mg

Niacin (B3)7.4 mg

Folate165 mcg

Choline99 mg

Caffeine0 mg

Water856 g

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 13. The excerpt below is the record exactly as published.

SOUP NO. 1. One can A^egetable soup, one can tomatoes, four large potatoes, two large onions

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