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Vegetable Soup

Name: Vegetable Soup
Yield: 5 servings
Ingredients: 1 cup chopped carrot; 2 cups chopped potato; 1 cup chopped turnip; 1 cup chopped onion; 1 cup chopped celery; 4 cups milk; 1 cup butter or pork fat; salt; pepper; cayenne

From Lowney's cook book, 1907

Serves 5

Presented as published in 1907. 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

482Calories

13 gProtein

34 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories482 kcal

Protein13 g

Carbohydrates34 g

Fiber4 g

Sugars14 g

Total Fat33 g

Saturated Fat13 g

Monounsaturated Fat14 g

Polyunsaturated Fat3.1 g

Omega-30 g

Cholesterol60 mg

Sodium419 mg

Potassium1099 mg

Calcium303 mg

Iron1.2 mg

Magnesium62 mg

Phosphorus356 mg

Zinc1.8 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D1.9 mcg

Vitamin C32 mg

Vitamin A277 mcg

Vitamin E0.3 mg

Vitamin K5.2 mcg

Vitamin B60.5 mg

Vitamin B121.2 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.4 mg

Niacin (B3)2.4 mg

Folate51 mcg

Choline48 mg

Caffeine0 mg

Water388 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 19. The excerpt below is the record exactly as published.

Vegetable Soup 1 cup chopped carrot 2 cups chopped potato 1 cup chopped turnip 1 cup chopped onion 1 cup chopped celery 4 cups milk 1 cup butter or pork fat salt, pepper, cayenne

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