The Soup Without an Equal

Name: The Soup Without an Equal
Ingredients: 1 stalk celery, diced; 1/2 cauliflower; 3 small carrots, diced; 1 cup green peas; 1/2 bunch asparagus, diced; Salt and pepper; Meat broth; Toasted bread, diced

From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936

Presented as published in 1936. 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

198Calories

10 gProtein

39 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories198 kcal

Protein9.7 g

Carbohydrates39 g

Fiber13 g

Sugars17 g

Total Fat1.1 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.5 g

Cholesterol0 mg

Sodium170 mg

Potassium1036 mg

Calcium114 mg

Iron2.7 mg

Magnesium74 mg

Phosphorus228 mg

Zinc2.3 mg

Copper0.3 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C69 mg

Vitamin A1558 mcg

Vitamin E1.4 mg

Vitamin K60 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4.8 mg

Folate128 mcg

Choline57 mg

Caffeine0 mg

Water311 g

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 121. The excerpt below is the record exactly as published.

THE SOUP WITHOUT AN EQUAL (Potage a la Nonpareille) 1 stalk celery, diced V2 cauliflower 3 small carrots, diced 1 cup green peas Y2 bunch asparagus, diced Salt and pepper Meat broth Toasted bread, diced

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