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Turkey Soup

Name: Turkey Soup
Yield: 4 servings
Cuisine: American
Ingredients: Crack all the bones and cut all the meat of a cold turkey; an onion; a carrot; a turnip; celery; parsley

From The Landmarks club cook book, 1903

Serves 4

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

42Calories

2 gProtein

8 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories42 kcal

Protein2.4 g

Carbohydrates7.9 g

Fiber1.8 g

Sugars3.9 g

Total Fat0.3 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol3.8 mg

Sodium41 mg

Potassium257 mg

Calcium38 mg

Iron0.6 mg

Magnesium14 mg

Phosphorus45 mg

Zinc0.3 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C20 mg

Vitamin A152 mcg

Vitamin E0.2 mg

Vitamin K105 mcg

Vitamin B60.2 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.8 mg

Folate38 mcg

Choline7.7 mg

Caffeine0 mg

Water94 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 20. The excerpt below is the record exactly as published.

TURKEY SOUP. Crack all the bones and cut all the meat of a cold turkey left over from a meal. Add an onion, a carrot, a turnip, celery, parsley

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