Vegetable Soup

Name: Vegetable Soup
Ingredients: a dozen potatoes; half a small head of cabbage; three onions; four carrots; two turnips; a little celery; three or four tomatoes; two handfuls of barley; the same of rice

From On habits and manners, 1888

This soup can be made without any meat.

Presented as published in 1888. 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

1959Calories

54 gProtein

442 gCarbs

5 gFat

Full nutrition (33 nutrients)

Calories1959 kcal

Protein54 g

Carbohydrates442 g

Fiber61 g

Sugars67 g

Total Fat4.7 g

Saturated Fat0.8 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat1.4 g

Cholesterol0 mg

Sodium452 mg

Potassium11595 mg

Calcium720 mg

Iron18 mg

Magnesium619 mg

Phosphorus1532 mg

Zinc8.7 mg

Copper2.5 mg

Manganese5.4 mg

Vitamin D0 mcg

Vitamin C697 mg

Vitamin A2155 mcg

Vitamin E3.8 mg

Vitamin K365 mcg

Vitamin B67.4 mg

Vitamin B120 mcg

Thiamin (B1)2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)24 mg

Folate600 mcg

Choline290 mg

Caffeine0 mg

Water3049 g

As published

This recipe was extracted from On habits and manners (1888) by M. F. Armstrong, page 76. The excerpt below is the record exactly as published.

VEGETABLE SOUP. This can be made without any meat at all, and, if you raise your own vegetables, is the cheapest of all soups. Take a dozen potatoes, half a small head of cabbage, three onions, four carrots, two turnips, if possible a little celery or three or four tomatoes, two handfuls of ON HABITS AND MANNERS. I 69 barley or the same of rice

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