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Vegetable Cream Soups
From The Rural cook book, 1907
Serves 1
Various vegetables can be used.
Presented as published in 1907. 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
668Calories
32 gProtein
82 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories668 kcal
Protein32 g
Carbohydrates82 g
Fiber5.8 g
Sugars37 g
Total Fat35 g
Saturated Fat14 g
Monounsaturated Fat5 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol119 mg
Sodium288 mg
Potassium1162 mg
Calcium919 mg
Iron1.5 mg
Magnesium117 mg
Phosphorus825 mg
Zinc3.8 mg
Copper0.2 mg
Manganese1.4 mg
Vitamin D7 mcg
Vitamin C0 mg
Vitamin A241 mcg
Vitamin E0.6 mg
Vitamin K0.4 mcg
Vitamin B60.5 mg
Vitamin B123.9 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.2 mg
Niacin (B3)3.3 mg
Folate112 mcg
Choline137 mg
Caffeine0 mg
Water740 g
As published
This recipe was extracted from The Rural cook book (1907), page 6. The excerpt below is the record exactly as published.
Vegetable Cream Soups. — Scald three cupfuls of milk. Rub together one tablespoonful of butter and two tablespoonfuls of flour, cook until it bubbles ; add (he hot milk gradually to this, and cook for five minutes, Stirring until thick and smooth. Blend some of this cream with a cup- ful of cooked vegetable, mashed to a smooth pulp, mix all together, and simmer for five minutes, seasoning appropriately
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