Vegetable Soup
From Domestic science, principles and application, 1914
Presented as published in 1914. 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
804Calories
5 gProtein
9 gCarbs
84 gFat
Full nutrition (33 nutrients)
Calories804 kcal
Protein4.9 g
Carbohydrates9.4 g
Fiber1.5 g
Sugars7.3 g
Total Fat84 g
Saturated Fat13 g
Monounsaturated Fat20 g
Polyunsaturated Fat47 g
Cholesterol9.6 mg
Sodium2205 mg
Potassium456 mg
Calcium37 mg
Iron0.7 mg
Magnesium22 mg
Phosphorus81 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C33 mg
Vitamin A93 mcg
Vitamin E9.7 mg
Vitamin K167 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate27 mcg
Choline40 mg
Caffeine0 mg
Water208 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 67. The excerpt below is the record exactly as published.
Vegetable Soup Method. — To 1 quart of stock, add 3 tablespoonfuls each of celery and turnip, either chopped or cut with vegetable cutter; 1 tablespoonful of carrot; and 1 cup of cooked and strained tomato
Cook this with the app: pantry check, scaling, and the assistant.