dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Spaghetti Soup
From Miss Parloa's kitchen companion, 1887
Serves 6
This method prevents breaking the spaghetti or clouding the soup.
Presented as published in 1887. 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
196Calories
11 gProtein
29 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories196 kcal
Protein11 g
Carbohydrates29 g
Fiber2 g
Sugars8 g
Total Fat4.1 g
Saturated Fat1.1 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol9.5 mg
Sodium482 mg
Potassium543 mg
Calcium47 mg
Iron1.4 mg
Magnesium29 mg
Phosphorus136 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C8.5 mg
Vitamin A87 mcg
Vitamin E0.2 mg
Vitamin K2.3 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.2 mg
Folate71 mcg
Choline34 mg
Caffeine0 mg
Water361 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 62. The excerpt below is the record exactly as published.
Spaghetti Soup. Put into the soup-pot two quarts of chicken stock, a whole onion, two cloves, twelve pepper-corns, a bit of cinnamon, three stalks of celery, a slice of carrot, a slice of turnip, and a bay leaf. Cover closely, and cook slowly for an hour. Season to your taste with salt and pepper, and strain through a napkin. Keturn to the soup-pot, and add a cupful of spaghetti
Cook this with the app: pantry check, scaling, and the assistant.