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Spring Soup
From A calendar of dinners, with 615 recipes, 1913
Serves 6
Presented as published in 1913. 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
211Calories
9 gProtein
31 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories211 kcal
Protein8.9 g
Carbohydrates31 g
Fiber7.8 g
Sugars11 g
Total Fat8.2 g
Saturated Fat1.6 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol9.7 mg
Sodium98 mg
Potassium1089 mg
Calcium333 mg
Iron4.5 mg
Magnesium77 mg
Phosphorus212 mg
Zinc1.7 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0.8 mcg
Vitamin C56 mg
Vitamin A176 mcg
Vitamin E1.7 mg
Vitamin K642 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.9 mg
Folate192 mcg
Choline32 mg
Caffeine0 mg
Water515 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 107. The excerpt below is the record exactly as published.
Spring Soup Slices of Galantine of Beef Lettuce and Egg Salad Cheese Toast Bananas in Custard Coffee *Spring Soup—l1 large lettuce, 12 spring onions, 2 tablespoons Crisco, 1 pint milk, 1 pint stock or water, 1 tablespoon cornstarch, parsley, salt, nutmeg, croutons of bread and sugar
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