Vegetable Soup

Name: Vegetable Soup
Ingredients: Dice 4 good-sized carrots; 2 potatoes; 2 stalks of celery; 1 cup canned peas; H quarts beef stock; salt and pepper to ta.te

From Purity flour cookbook, 1917

Presented as published in 1917. 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

415Calories

38 gProtein

63 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories415 kcal

Protein38 g

Carbohydrates63 g

Fiber15 g

Sugars24 g

Total Fat3.4 g

Saturated Fat0.8 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat1 g

Cholesterol0 mg

Sodium3532 mg

Potassium3792 mg

Calcium270 mg

Iron6.6 mg

Magnesium168 mg

Phosphorus659 mg

Zinc4.2 mg

Copper1 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C22 mg

Vitamin A2079 mcg

Vitamin E2.4 mg

Vitamin K98 mcg

Vitamin B61.3 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)1.5 mg

Niacin (B3)16 mg

Folate128 mcg

Choline142 mg

Caffeine0 mg

Water1793 g

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 48. The excerpt below is the record exactly as published.

VEGETABLE SOUP Dice 4 good-sized carrots, 2 potatoes, 2 stalks of celery, and mix with i cup canned peas, the vegetablfs are tender and add H quarts beef stock and salt and pepper to ta.te

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