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Vegetable Soup

Name: Vegetable Soup
Yield: 4 servings
Ingredients: one cup of cabbage, cut or sliced fine; two onions sliced; two potatoes; small turnip; one carrot in cubes; one tomato, sliced; one small red pepper; sprig of parsley; one tablespoon of corn meal; one tablespoon of wheat flour

From The Times cook book, no. 2, 1905

Serves 4

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

146Calories

4 gProtein

32 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories146 kcal

Protein4 g

Carbohydrates32 g

Fiber4.4 g

Sugars6.9 g

Total Fat0.5 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium33 mg

Potassium765 mg

Calcium69 mg

Iron1.1 mg

Magnesium43 mg

Phosphorus108 mg

Zinc0.7 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C66 mg

Vitamin A140 mcg

Vitamin E0.3 mg

Vitamin K48 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.4 mg

Folate59 mcg

Choline17 mg

Caffeine0 mg

Water253 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 39. The excerpt below is the record exactly as published.

one cup of cabbage, cut or sliced fine; two onions sliced, two potatoes, small turnip and one carrot in cubes, one tomato, sliced; one small red pepper and sprig of parsley

Cook this with the app: pantry check, scaling, and the assistant.