Vegetable Soup
From The Central cook book, 1924
Recipe attributed to Mrs. H. E. Groree.
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
1071Calories
32 gProtein
233 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories1071 kcal
Protein32 g
Carbohydrates233 g
Fiber27 g
Sugars33 g
Total Fat3.8 g
Saturated Fat0.7 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol0 mg
Sodium299 mg
Potassium3590 mg
Calcium361 mg
Iron8.7 mg
Magnesium263 mg
Phosphorus711 mg
Zinc4.8 mg
Copper1.1 mg
Manganese3.3 mg
Vitamin D0 mcg
Vitamin C203 mg
Vitamin A728 mcg
Vitamin E1 mg
Vitamin K156 mcg
Vitamin B62.3 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)14 mg
Folate377 mcg
Choline111 mg
Caffeine0 mg
Water1187 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 Cover a 25-cent soup bone with cold water, when the water gets hot add three tablespoons of barley, two-thirds cup carrots, three small onions (two heaping tablespoons), one and one-half cups potatoes, three pieces of celery, one cup cabbage, two small pieces of hot pepper. Salt and black pepper to suit taste. One cup noodles, one can tomato soup
Cook this with the app: pantry check, scaling, and the assistant.