Turnip and Rice Soup

Name: Turnip and Rice Soup
Ingredients: 4 Turnips; 1 lb. Rice; 2 quarts Water; 1 pint Milk; Onion and Salt

From The art of living in Australia, 1893

Total Cost—1s. Time—One Hour and a Quarter.

Presented as published in 1893. 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

2111Calories

53 gProtein

420 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories2111 kcal

Protein53 g

Carbohydrates420 g

Fiber15 g

Sugars48 g

Total Fat19 g

Saturated Fat9.9 g

Monounsaturated Fat4.3 g

Polyunsaturated Fat1.3 g

Omega-30.1 g

Cholesterol58 mg

Sodium326 mg

Potassium2529 mg

Calcium940 mg

Iron20 mg

Magnesium240 mg

Phosphorus1164 mg

Zinc7.7 mg

Copper1.3 mg

Manganese5.3 mg

Vitamin D4.7 mcg

Vitamin C129 mg

Vitamin A156 mcg

Vitamin E0.7 mg

Vitamin K0.5 mcg

Vitamin B61.6 mg

Vitamin B122.6 mcg

Thiamin (B1)2.9 mg

Riboflavin (B2)0.9 mg

Niacin (B3)20 mg

Folate1337 mcg

Choline113 mg

Caffeine0 mg

Water2810 g

As published

This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 179. The excerpt below is the record exactly as published.

TURNIP AND RICE SOUP. 4 Turnips U. U. ;}2K u. i lb. Eice 2 quarts "Water 1 pint Milk Onion and Salt

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