Soup, when the Digestion is poor
From The complete Indian housekeeper & cook, 1898
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
86Calories
8 gProtein
11 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories86 kcal
Protein7.6 g
Carbohydrates11 g
Fiber2.1 g
Sugars1.2 g
Total Fat1.4 g
Saturated Fat0.8 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol10 mg
Sodium393 mg
Potassium12 mg
Calcium21 mg
Iron0.2 mg
Magnesium2.6 mg
Phosphorus3.7 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.6 mcg
Choline0.6 mg
Caffeine0 mg
Water180 g
As published
This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 129. The excerpt below is the record exactly as published.
Soup, when the Digestion is poor. — Add half a teaspoon of curry powder to half-pint strong chicken soup
Cook this with the app: pantry check, scaling, and the assistant.