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Turnip Soup
From With a saucepan over the sea, 1902
Serves 4
Can also be made with rabbit stock.
Presented as published in 1902. 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
218Calories
5 gProtein
19 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories218 kcal
Protein4.8 g
Carbohydrates19 g
Fiber4.5 g
Sugars13 g
Total Fat14 g
Saturated Fat7.4 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat0.5 g
Cholesterol9.6 mg
Sodium299 mg
Potassium690 mg
Calcium86 mg
Iron0.6 mg
Magnesium27 mg
Phosphorus89 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C69 mg
Vitamin A26 mcg
Vitamin E0.3 mg
Vitamin K103 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate146 mcg
Choline1.6 mg
Caffeine0 mg
Water307 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 11. The excerpt below is the record exactly as published.
TURNIP SOUP. (Rouen.) Pare and chop i quart of turnips, fry in 2 ounces butter or suet, add half a spoonful of sugar and some parsley, and i pint consomme
Cook this with the app: pantry check, scaling, and the assistant.