Vegetable Soup
From Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ..., 1885
Canned corn or tomatoes may be used.
Presented as published in 1885. 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
856Calories
29 gProtein
176 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories856 kcal
Protein29 g
Carbohydrates176 g
Fiber32 g
Sugars37 g
Total Fat5.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium489 mg
Potassium6092 mg
Calcium684 mg
Iron5.7 mg
Magnesium342 mg
Phosphorus803 mg
Zinc5.3 mg
Copper0.8 mg
Manganese4.4 mg
Vitamin D0 mcg
Vitamin C876 mg
Vitamin A551 mcg
Vitamin E1.1 mg
Vitamin K556 mcg
Vitamin B62.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.1 mg
Folate952 mcg
Choline41 mg
Caffeine0 mg
Water2104 g
As published
This recipe was extracted from Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ... (1885) by Henry H. Soule , Seneca, page 17. The excerpt below is the record exactly as published.
Vegetable Soup. Onions, potatoes, carrots, turnips, beets, parsnips, cabbage, cauliflower, pumpkins, squash, etc., should be picked over, washed, pared, and cut into small pieces from a quarter to a half-inch thick, put into a pan of cold water, rinsed and drained. Tomatoes
Cook this with the app: pantry check, scaling, and the assistant.