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Vegetable Soup
From The century cook book, 1894
Serves 6
Presented as published in 1894. 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
97Calories
3 gProtein
22 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories97 kcal
Protein2.6 g
Carbohydrates22 g
Fiber2.9 g
Sugars3.7 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium21 mg
Potassium528 mg
Calcium43 mg
Iron0.8 mg
Magnesium30 mg
Phosphorus74 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C37 mg
Vitamin A84 mcg
Vitamin E0.1 mg
Vitamin K25 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1 mg
Folate29 mcg
Choline13 mg
Caffeine0 mg
Water156 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 10. The excerpt below is the record exactly as published.
Vegetable Soup. Three quarts of stock, quarter of a head of cabbage, half a turnip, one carrot, two onions, three potatoes
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