Spring Soup (Clear)

Name: Spring Soup (Clear)
Ingredients: 1 Bunch Spring Onions; £ Lb. each Carrot; £ Lb. each Turnip; 2 Tablespoonfuls Mustard and Cress; 2 Tablespoonfuls Watercress; A Few Nasturtium Leaves; 2 or 3 Very Young Lettuces, chopped fine; 1 or 2 Leaves of Sorrel; 2 Quarts of Clear Stock; i Tablespoonful Chopped Parsley

From Evans' recipe cookery book, 1900

Presented as published in 1900. 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

913Calories

56 gProtein

118 gCarbs

24 gFat

Full nutrition (33 nutrients)

Calories913 kcal

Protein56 g

Carbohydrates118 g

Fiber15 g

Sugars57 g

Total Fat24 g

Saturated Fat6.2 g

Monounsaturated Fat11 g

Polyunsaturated Fat4.5 g

Cholesterol57 mg

Sodium2932 mg

Potassium4011 mg

Calcium374 mg

Iron7.4 mg

Magnesium175 mg

Phosphorus759 mg

Zinc4.2 mg

Copper1.4 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C141 mg

Vitamin A2145 mcg

Vitamin E3.4 mg

Vitamin K591 mcg

Vitamin B61.9 mg

Vitamin B120 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)2 mg

Niacin (B3)33 mg

Folate399 mcg

Choline212 mg

Caffeine0 mg

Water2343 g

As published

This recipe was extracted from Evans' recipe cookery book (1900), page 1. The excerpt below is the record exactly as published.

SPRING SOUP (CLEAR). ingredients. 1 Bunch Spring Onions. £ Lb. each Carrot and Turnip. 2 Tablespoonfuls Mustard and Cress. 2 Tablespoonfuls Watercress. A Few Nasturtium Leaves. 2 or 3 Very Young Lettuces, chopped fine. 1 or 2 Leaves of Sorrel. 2 Quarts of Clear Stock, i Tablespoonful Chopped Parsley

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