Vegetable Soup
From The Central cook book, 1924
Presented as published in 1924. 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
939Calories
22 gProtein
204 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories939 kcal
Protein22 g
Carbohydrates204 g
Fiber14 g
Sugars30 g
Total Fat3.5 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium33 mg
Potassium1414 mg
Calcium167 mg
Iron9.4 mg
Magnesium130 mg
Phosphorus443 mg
Zinc3.5 mg
Copper0.7 mg
Manganese2.9 mg
Vitamin D0 mcg
Vitamin C71 mg
Vitamin A50 mcg
Vitamin E0.9 mg
Vitamin K11 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)10 mg
Folate520 mcg
Choline46 mg
Caffeine0 mg
Water629 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 3. The excerpt below is the record exactly as published.
Vegetable Soup 1 large soup bone. 1 can corn. 1 can vegetables. 3 onions. 1 can tomatoes. 1 cup rice. 1 pod red pepper. Salt to taste
Cook this with the app: pantry check, scaling, and the assistant.