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Vegetable Soup
From The Twin-city housewife, 1920
Serves 6
Other vegetables can be added as desired.
Presented as published in 1920. 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
125Calories
7 gProtein
21 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories125 kcal
Protein6.9 g
Carbohydrates21 g
Fiber3.2 g
Sugars4.3 g
Total Fat1.4 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1194 mg
Potassium615 mg
Calcium44 mg
Iron1.8 mg
Magnesium37 mg
Phosphorus123 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A116 mcg
Vitamin E0.3 mg
Vitamin K76 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.2 mg
Folate46 mcg
Choline22 mg
Caffeine0 mg
Water422 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 16. The excerpt below is the record exactly as published.
Vegetable Soup Two quarts beef broth, three tablespoons of rice, one cup tomatoes, one-half cup corn, one-half cup peas, one carrot, two potatoes, one small bunch of celery, a little parsley
Cook this with the app: pantry check, scaling, and the assistant.