Vegetable Soup
From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909
Use any vegetables available.
Presented as published in 1909. 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
422Calories
7 gProtein
101 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories422 kcal
Protein6.7 g
Carbohydrates101 g
Fiber12 g
Sugars57 g
Total Fat3.1 g
Saturated Fat0.7 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol0 mg
Sodium386 mg
Potassium1658 mg
Calcium359 mg
Iron2.9 mg
Magnesium121 mg
Phosphorus198 mg
Zinc1.5 mg
Copper0.2 mg
Manganese10 mg
Vitamin D0 mcg
Vitamin C110 mg
Vitamin A1070 mcg
Vitamin E2.2 mg
Vitamin K172 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.8 mg
Folate59 mcg
Choline28 mg
Caffeine0 mg
Water581 g
As published
This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 1. The excerpt below is the record exactly as published.
VEGETABLE SOUP: Make a stock of three kinds of meat, soup bone, knuckle of veal and neck of mutton. One large stick of cinnamon, three cloves. Boil all together. until the meat shreds—add three tablespoons of brown sugar. Next day skim, and to every quart of stock, chop one cup each of carrots and onions, fry vegetables in bacon grease until soft, then add to the stock, one cup celery, cabbage or any other vegetable
Cook this with the app: pantry check, scaling, and the assistant.