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Spanish Soup

Name: Spanish Soup
Yield: 6 servings
Ingredients: Two large onions; one-half dozen small chile peppers; one can tomatoes; one large turnip; one-half can corn; two carrots

From The Times cook book, no. 2, 1905

Serves 6

This is fine.

Presented as published in 1905. 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

94Calories

3 gProtein

21 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories94 kcal

Protein2.9 g

Carbohydrates21 g

Fiber6.5 g

Sugars11 g

Total Fat1.2 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.5 g

Cholesterol0 mg

Sodium33 mg

Potassium537 mg

Calcium33 mg

Iron1.2 mg

Magnesium27 mg

Phosphorus63 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C18 mg

Vitamin A373 mcg

Vitamin E0.7 mg

Vitamin K21 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.8 mg

Folate36 mcg

Choline19 mg

Caffeine0 mg

Water107 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 31. The excerpt below is the record exactly as published.

SPANISH SOUP. Mrs. Mary L. Gaty, No. 1721 Bush street— Two large onions, one-half dozen small chile peppers, one can tomatoes, one large turnip, one-half can corn, two carrots

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