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Vegetable Soup
From Kentucky receipt book, 1903
Serves 8
Presented as published in 1903. 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
95Calories
4 gProtein
18 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories95 kcal
Protein4.2 g
Carbohydrates18 g
Fiber3.8 g
Sugars3.8 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol2.7 mg
Sodium301 mg
Potassium584 mg
Calcium59 mg
Iron5.9 mg
Magnesium41 mg
Phosphorus70 mg
Zinc0.7 mg
Copper0.7 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate8.8 mcg
Choline0 mg
Caffeine0 mg
Water609 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 3. The excerpt below is the record exactly as published.
Vegetable Soup. One soup bone, 1 quart of canned tomatoes, 3 Irish potatoes, 1 gallon of cold water, pepper and salt. Wash bone and put in soup pot with water. Simmer for 3 hours, skimming constantly; then press tomatoes through sieve and add to soup ; also potatoes diced, black pepper and salt. Cook 2 hours longer ; then add 2 tablespoons of sifted flour
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