Spanish Hot Vegetable Broth

Name: Spanish Hot Vegetable Broth
Ingredients: Make broth of one cup cabbage; one cup carrots; one-half cup onions; one cup garlic; one-half cup turnips; one-half cup celery; one-fourth cup green pepper; Add one quart canned tomatoes; one quart clarified meat stock

From California Mexican-Spanish cook book, 1914

Presented as published in 1914. 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

741Calories

28 gProtein

148 gCarbs

5 gFat

Full nutrition (33 nutrients)

Calories741 kcal

Protein28 g

Carbohydrates148 g

Fiber27 g

Sugars45 g

Total Fat5 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium1328 mg

Potassium4324 mg

Calcium378 mg

Iron19 mg

Magnesium228 mg

Phosphorus451 mg

Zinc2.8 mg

Copper1 mg

Manganese2.3 mg

Vitamin D0 mcg

Vitamin C279 mg

Vitamin A1069 mcg

Vitamin E0.9 mg

Vitamin K151 mcg

Vitamin B60.9 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.7 mg

Folate120 mcg

Choline16 mg

Caffeine0 mg

Water1425 g

As published

This recipe was extracted from California Mexican-Spanish cook book (1914) by Bertha Haffner-Ginger, page 2. The excerpt below is the record exactly as published.

Spanish Hot Vegetable Broth Make broth of one cup cabbage, one cup car- rots, one-half cup onions, one cup garlic, one-half cup turnips, one-half cup celery, one-fourth cup green pepper. Add one quart canned tomatoes, one quart clarified meat stock

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