Town Vegetable Soup
From The school cookery book, 1881
Any other vegetables may be used instead of the above. Flour may be used instead of oatmeal.
Presented as published in 1881. 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
528Calories
4 gProtein
32 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories528 kcal
Protein4.1 g
Carbohydrates32 g
Fiber7 g
Sugars15 g
Total Fat43 g
Saturated Fat13 g
Monounsaturated Fat18 g
Polyunsaturated Fat10 g
Omega-30 g
Cholesterol43 mg
Sodium1287 mg
Potassium745 mg
Calcium139 mg
Iron0.8 mg
Magnesium57 mg
Phosphorus124 mg
Zinc1 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D2 mcg
Vitamin C47 mg
Vitamin A501 mcg
Vitamin E1.7 mg
Vitamin K8.6 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate114 mcg
Choline68 mg
Caffeine0 mg
Water1738 g
As published
This recipe was extracted from The school cookery book (1881), page 22. The excerpt below is the record exactly as published.
Town Vegetable Soup.-tf^r a amll carrot • 1 small turnip ; 1 small onion , i oz. oatme , I y2 oz. dripping ; 3 pints cold water , yi easp SalCleLsenthe°carrot
Cook this with the app: pantry check, scaling, and the assistant.