Sylvester Graham Soup

Name: Sylvester Graham Soup
Ingredients: 3 onions; 3 carrots; 4 turnips (small white); 1 small cabbage; 1 head of celery; 1 pint of stewed tomatoes; 1 teaspoonful butter; 1 cup of milk thickened with cornflour; A small bunch of parsley; Pepper; and salt; 3 quarts of water

From The Samaritan cookery book, 1903

Presented as published in 1903. 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

738Calories

23 gProtein

166 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories738 kcal

Protein23 g

Carbohydrates166 g

Fiber24 g

Sugars46 g

Total Fat8.4 g

Saturated Fat0.7 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0.9 g

Omega-30 g

Cholesterol10 mg

Sodium1544 mg

Potassium4619 mg

Calcium928 mg

Iron11 mg

Magnesium328 mg

Phosphorus587 mg

Zinc4.3 mg

Copper1.4 mg

Manganese6.6 mg

Vitamin D0 mcg

Vitamin C447 mg

Vitamin A1556 mcg

Vitamin E5.8 mg

Vitamin K613 mcg

Vitamin B62.2 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.4 mg

Niacin (B3)6.2 mg

Folate149 mcg

Choline99 mg

Caffeine0 mg

Water4732 g

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 8. The excerpt below is the record exactly as published.

SYLVESTER GRAHAM SOUP. (With kind permission of Andrew Glendinning, Esq., London.) 3 onions. 3 carrots. 4 turnips (small white). 1 small cabbage. 1 head of celery. 1 pint of stewed tomatoes. 1 teaspoonful butter, i cup of milk thickened with corn- flour. A small bunch of parsley. Pepper and salt. 3 quarts of water

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