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Vegetable Puree
From The Times cook book, no. 2, 1905
Serves 2
Use leftover vegetables for best results.
Presented as published in 1905. 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
205Calories
11 gProtein
23 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories205 kcal
Protein11 g
Carbohydrates23 g
Fiber4 g
Sugars15 g
Total Fat7.9 g
Saturated Fat4.6 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium124 mg
Potassium519 mg
Calcium322 mg
Iron0.7 mg
Magnesium49 mg
Phosphorus293 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D2.3 mcg
Vitamin C2.9 mg
Vitamin A273 mcg
Vitamin E0.5 mg
Vitamin K21 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1 mg
Folate17 mcg
Choline65 mg
Caffeine0 mg
Water290 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 34. The excerpt below is the record exactly as published.
VEGETABLE PUREE. Miss Emilia Lundberg, No. 2400 South Flower street —Old cooked peas and spinach left over from day before may be made into a delicious soup by pressing through a sieve, taking pains to press all the pulp through that can be made to go through. Heat with milk (two cups of milk to each cup of vegetables
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