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Vegetable Soup
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 2
Presented as published in 1901. 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
171Calories
5 gProtein
29 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories171 kcal
Protein5.4 g
Carbohydrates29 g
Fiber3.7 g
Sugars7.8 g
Total Fat4 g
Saturated Fat1.5 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.8 g
Cholesterol7.1 mg
Sodium947 mg
Potassium721 mg
Calcium48 mg
Iron1.5 mg
Magnesium35 mg
Phosphorus106 mg
Zinc1.7 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C34 mg
Vitamin A271 mcg
Vitamin E1.3 mg
Vitamin K8.2 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.2 mg
Folate61 mcg
Choline22 mg
Caffeine0 mg
Water241 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 6. The excerpt below is the record exactly as published.
Vegetable Soup. — Scrape one small car- rot and pare one small turnip, removing a thick skin. Grate and add them to one cup of soup stock and let it simmer 45 minutes. Pare one potato
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