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Vegetable Soup
From The Times cook book, no. 2, 1905
Serves 8
This soup tastes better the second day.
Presented as published in 1905. 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
217Calories
6 gProtein
49 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories217 kcal
Protein5.6 g
Carbohydrates49 g
Fiber7.9 g
Sugars11 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium59 mg
Potassium1048 mg
Calcium109 mg
Iron2.1 mg
Magnesium59 mg
Phosphorus147 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C75 mg
Vitamin A273 mcg
Vitamin E0.5 mg
Vitamin K9.3 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.3 mg
Folate162 mcg
Choline19 mg
Caffeine0 mg
Water662 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 34. The excerpt below is the record exactly as published.
VEGETABLE SOUP. Florence Fishe.\- No. 1500 Temple street— Good 15-cent shin bo*:s ox beef, put to cook in cold water, cooking it slowly two hours in about three quarts of water, adding more boiling water as it boils away. Strain and skim off every particle of fat. Add salt and pepper, one pint of chopped cabbage, four turnips, two parsnips, four small carrots, three medium- sized onions, three tomatoes, a few leaves of parsley, three-quarters of a cup rice, four medium-sized potatoes
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