Vegetable Bouillon (General Lee's Favorite Soup)

Name: Vegetable Bouillon (General Lee's Favorite Soup)
Ingredients: 4 cups tomatoes; 1 stalk celery, chopped; 2 carrots, chopped; 2 sprigs parsley; 1/2 green pepper, chopped; 1 bay leaf; 2 teaspoons onion juice; salt and pepper to taste; 1 wineglass sherry wine; 2 cups water

From The Southern cook book of fine old recipes, 1935

Presented as published in 1935. 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

121Calories

6 gProtein

26 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories121 kcal

Protein5.7 g

Carbohydrates26 g

Fiber7.6 g

Sugars16 g

Total Fat1.3 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.5 g

Cholesterol0 mg

Sodium86 mg

Potassium1563 mg

Calcium104 mg

Iron2.1 mg

Magnesium78 mg

Phosphorus158 mg

Zinc1.1 mg

Copper0.4 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C88 mg

Vitamin A269 mcg

Vitamin E3.3 mg

Vitamin K113 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)3.6 mg

Folate98 mcg

Choline41 mg

Caffeine0 mg

Water1087 g

As published

This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 7. The excerpt below is the record exactly as published.

Vegetable Bouillon (General Lee's Favorite Soup) 4 cups tomatoes 1 stalk celery, chopped 2 carrots, chopped 2 sprigs parsley % green pepper, chopped 1 bay leaf 2 teaspoons onion juice salt and pepper to taste 1 wineglass sherry wine 2 cups water

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