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Vegetable Soup

Name: Vegetable Soup
Yield: 4 servings
Ingredients: four turnips; four potatoes; four carrots; two onions; one-half small head of cabbage; four pieces of celery; one can of tomatoes; four sprigs of thyme; the same of parsley; eight cloves; four pieces of mace; salt; cayenne pepper or one-half pod of red pepper

From The Times cook book, no. 2, 1905

Serves 4

This soup prepared the day before serving is equally as good.

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

392Calories

9 gProtein

74 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories392 kcal

Protein9.3 g

Carbohydrates74 g

Fiber19 g

Sugars15 g

Total Fat11 g

Saturated Fat3.1 g

Monounsaturated Fat3.1 g

Polyunsaturated Fat2.2 g

Omega-30.1 g

Cholesterol0 mg

Sodium2586 mg

Potassium1803 mg

Calcium262 mg

Iron7.1 mg

Magnesium149 mg

Phosphorus241 mg

Zinc2 mg

Copper1 mg

Manganese7.1 mg

Vitamin D0 mcg

Vitamin C92 mg

Vitamin A665 mcg

Vitamin E3.3 mg

Vitamin K66 mcg

Vitamin B61 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.5 mg

Folate159 mcg

Choline37 mg

Caffeine0 mg

Water425 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 32. The excerpt below is the record exactly as published.

four turnips, four potatoes, four car- rots, two onions, one-half small head of cab- bage, four pieces of celery, cut in squares, one can of tomatoes, four sprigs of thyme and the same of parsley, eight cloves, four pieces of mace, salt, cayenne pepper or one- half pod of red pepper

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