Soups Without Meats as a Base

Name: Soups Without Meats as a Base
Ingredients: Two medium sized potatoes; two cupfuls of milk; one tablespoonful of butter; one tablespoonful of flour; slice of onion; one-half teaspoonful of salt; one teaspoonful of parsley; one-fourth teaspoonful of celery, salt; few grains cayenne

From Trinity cook book, 1925

Presented as published in 1925. 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

619Calories

25 gProtein

96 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories619 kcal

Protein25 g

Carbohydrates96 g

Fiber9.1 g

Sugars32 g

Total Fat27 g

Saturated Fat9.2 g

Monounsaturated Fat3.6 g

Polyunsaturated Fat0.7 g

Omega-30.1 g

Cholesterol90 mg

Sodium1380 mg

Potassium2268 mg

Calcium703 mg

Iron4 mg

Magnesium152 mg

Phosphorus727 mg

Zinc3.4 mg

Copper0.4 mg

Manganese0.8 mg

Vitamin D4.7 mcg

Vitamin C72 mg

Vitamin A162 mcg

Vitamin E0.3 mg

Vitamin K31 mcg

Vitamin B61.4 mg

Vitamin B122.6 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.8 mg

Niacin (B3)4.5 mg

Folate88 mcg

Choline133 mg

Caffeine0 mg

Water805 g

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 1. The excerpt below is the record exactly as published.

SOUPS WITHOUT MEATS AS A BASE Two medium sized potatoes, two cupfuls of milk, one tablespoonful of butter, one tablespoonful of flour, slice of onion, one-half teaspoonful of salt, pepper, one teaspoonful of parsley, one-fourth teaspoonful of celery, salt, few grains cayenne

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