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Spring Soup
From Cassell's dictionary of cookery, 1892
Serves 6
Serves 5-6.
Presented as published in 1892. 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
30Calories
2 gProtein
6 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories30 kcal
Protein1.5 g
Carbohydrates5.7 g
Fiber1.8 g
Sugars0.1 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium22 mg
Potassium126 mg
Calcium21 mg
Iron0.9 mg
Magnesium13 mg
Phosphorus27 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A131 mcg
Vitamin E0.1 mg
Vitamin K137 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate24 mcg
Choline1.1 mg
Caffeine0 mg
Water39 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1894. The excerpt below is the record exactly as published.
Spring Soup. — Take a mixture of any or all kinds of early vegetables, such as young turnips and carrots, spring onions, mustard and cress, cauliflowers, lettuce, green peas, aspara- gus-tops, &c. A very small bunch of parsley and a little chervil, and three or four leaves of sorrel finely shred may be added if liked. Half a pound of mixed vegetables
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