Americandinnerdairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Turkey Soup
From Miss Corson's practical American cookery and household management, 1885
Serves 7
A glass of wine can be added for flavor.
Presented as published in 1885. 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
475Calories
11 gProtein
103 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories475 kcal
Protein11 g
Carbohydrates103 g
Fiber6.9 g
Sugars0.6 g
Total Fat3 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol0 mg
Sodium1895 mg
Potassium218 mg
Calcium366 mg
Iron38 mg
Magnesium43 mg
Phosphorus101 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1 mcg
Vitamin E0.1 mg
Vitamin K5.9 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.8 mg
Niacin (B3)10 mg
Folate175 mcg
Choline14 mg
Caffeine0 mg
Water441 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 101. The excerpt below is the record exactly as published.
two heaping tablespoonfuls of flour, and let that brown ; then pour in four quarts of boiling water, add two teaspoonfuls of salt and a level saltspoonful of pep- pe
Cook this with the app: pantry check, scaling, and the assistant.