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Spanish Soup (2)

Name: Spanish Soup (2)
Yield: 1 servings
Ingredients: 1 clove of garlic; 7 well dried beans or almonds; olive oil; water; vinegar; salt; bread crumbs

From The Ideal cook book, 1899

Serves 1

Presented as published in 1899. 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

249Calories

8 gProtein

45 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories249 kcal

Protein8.4 g

Carbohydrates45 g

Fiber2.8 g

Sugars3.7 g

Total Fat3.2 g

Saturated Fat4.6 g

Monounsaturated Fat18 g

Polyunsaturated Fat3.5 g

Omega-30.2 g

Cholesterol0 mg

Sodium10140 mg

Potassium120 mg

Calcium118 mg

Iron3 mg

Magnesium27 mg

Phosphorus100 mg

Zinc0.9 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C0.5 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K4 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.2 mg

Niacin (B3)4 mg

Folate64 mcg

Choline8.8 mg

Caffeine0 mg

Water56 g

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 8. The excerpt below is the record exactly as published.

Spanish Soup (2)—Ingredients—1 clove of garlic, 7 well dried beans or almonds, olive oil and water, vinegar and salt, bread crumbs

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