Americandinnergluten-freenut-freeegg-freesoy-freefish-freeshellfish-free

Turkey Soup

Name: Turkey Soup
Yield: 6 servings
Cuisine: American
Ingredients: Take lack of cold turkey; two quarts of cold water; one cup of milk; a half of can of sweet corn; salt; pepper

From Kirmess cook book, 1907

Serves 6

Presented as published in 1907. 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

44Calories

2 gProtein

6 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories44 kcal

Protein2.1 g

Carbohydrates6.1 g

Fiber1.3 g

Sugars2.8 g

Total Fat1.6 g

Saturated Fat0.8 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol4.9 mg

Sodium1646 mg

Potassium142 mg

Calcium79 mg

Iron0.5 mg

Magnesium18 mg

Phosphorus56 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.6 mg

Vitamin D0.4 mcg

Vitamin C0 mg

Vitamin A14 mcg

Vitamin E0.1 mg

Vitamin K6.8 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.3 mg

Folate0.7 mcg

Choline7.7 mg

Caffeine0 mg

Water360 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 23. The excerpt below is the record exactly as published.

TURKEY SOUP. Mrs, Goodwin, Chicago, III. Take lack of cold turkey, break into pieces, removing stuflSng, place the bones in soup pot with two quarts of cold water, add salt and pepper, bring slowly to a boil, simmer for two hours, strain, return to stove, add one cup of milk, a half of can of sweet corn

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