nut-freeegg-freesoy-freefish-freeshellfish-free
Vegetable Soup
From The table, 1889
Serves 4
Presented as published in 1889. 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
426Calories
19 gProtein
70 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories426 kcal
Protein19 g
Carbohydrates70 g
Fiber6.3 g
Sugars17 g
Total Fat20 g
Saturated Fat1.9 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol45 mg
Sodium1911 mg
Potassium895 mg
Calcium175 mg
Iron4.3 mg
Magnesium56 mg
Phosphorus238 mg
Zinc1.4 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A379 mcg
Vitamin E0.6 mg
Vitamin K11 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)9.6 mg
Folate142 mcg
Choline52 mg
Caffeine0 mg
Water480 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 91. The excerpt below is the record exactly as published.
three medium-sized carrots, one turnip, half an onion, and two leeks ; put these with two ounces of butter in a covered saucepan for a few moments ; moisten with three pints of broth (No. 99), season with half a tablespoonful of salt, and a teaspoonful of pepper. Cook for three-quarters of an hour, and then add a handful of chiffonade (No. 132) ; when ready, ser.ve with six slices of toasted bread
Cook this with the app: pantry check, scaling, and the assistant.