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Vegetable Cream Soup

Name: Vegetable Cream Soup
Yield: 6 servings
Ingredients: four potatos; four tomatos; two carrots; one large onion; one turnip; a little parsley; two quarts of cold water; one quart of milk; tablespoon ful of flour; one tablespoonful of butter

From The Landmarks club cook book, 1903

Serves 6

Presented as published in 1903. 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

219Calories

9 gProtein

35 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories219 kcal

Protein8.9 g

Carbohydrates35 g

Fiber4.5 g

Sugars14 g

Total Fat7.4 g

Saturated Fat3.1 g

Monounsaturated Fat1.2 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol25 mg

Sodium102 mg

Potassium1018 mg

Calcium249 mg

Iron1.2 mg

Magnesium62 mg

Phosphorus263 mg

Zinc1.3 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D1.6 mcg

Vitamin C39 mg

Vitamin A253 mcg

Vitamin E0.7 mg

Vitamin K11 mcg

Vitamin B60.5 mg

Vitamin B120.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2 mg

Folate50 mcg

Choline50 mg

Caffeine0 mg

Water674 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 21. The excerpt below is the record exactly as published.

VEGETABLE CREAM SOUP. Take four potatos, four tomatos, two carrots, one large onion, one turnip, a little parsley. Cover with two quarts of cold water, boil until tender, and strain through a colander. Set back on the stove and add one quart of milk ; thicken with tablespoon ful of flour rubbed into one tablespoonful of butter

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