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Vegetable Puree

Name: Vegetable Puree
Yield: 6 servings
Ingredients: 2 potatoes; 2 onions; 6 whole cloves; a sprig of parsley; 3 pts. of soup stock; 1 carrot; 2 pieces of celery; 6 whole allspice; Yz cup of tomatoes; salt and pepper to taste

From The Cook County cook book, 1912

Serves 6

Recipe by Mrs. Jos. S. Hartman, Chicago, IL.

Presented as published in 1912. 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

91Calories

2 gProtein

20 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories91 kcal

Protein2.5 g

Carbohydrates20 g

Fiber4.2 g

Sugars3.7 g

Total Fat1.3 g

Saturated Fat0.4 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol0.8 mg

Sodium137 mg

Potassium456 mg

Calcium65 mg

Iron1.3 mg

Magnesium35 mg

Phosphorus62 mg

Zinc0.6 mg

Copper0.1 mg

Manganese3.2 mg

Vitamin D0 mcg

Vitamin C17 mg

Vitamin A93 mcg

Vitamin E0.7 mg

Vitamin K16 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1 mg

Folate24 mcg

Choline14 mg

Caffeine0 mg

Water129 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 144. The excerpt below is the record exactly as published.

VEGETABLE PUREE.— 2 potatoes, 2 onions, 6 whole cloves, a sprig of parsley, 3 pts. of soup stock, 1 carrot, 2 pieces of celery, 6 whole allspice, Yz cup of tomatoes; salt and pepper to taste

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