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Turnip and Onion Soup
From Mrs. Maclurcan's cookery book, 1899
Serves 2
Presented as published in 1899. 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
50Calories
1 gProtein
11 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories50 kcal
Protein1.4 g
Carbohydrates11 g
Fiber2.4 g
Sugars6.2 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium11 mg
Potassium267 mg
Calcium37 mg
Iron0.2 mg
Magnesium14 mg
Phosphorus41 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate50 mcg
Choline4.6 mg
Caffeine0 mg
Water121 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 6. The excerpt below is the record exactly as published.
turnips 2 onions Pepper and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.