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Vegetable Soup
From The King's College Hospital book of cooking recipes, 1907
Serves 6
Presented as published in 1907. 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
58Calories
2 gProtein
12 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories58 kcal
Protein2.1 g
Carbohydrates12 g
Fiber1 g
Sugars2.2 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium11 mg
Potassium471 mg
Calcium53 mg
Iron0.4 mg
Magnesium29 mg
Phosphorus68 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C9.2 mg
Vitamin A18 mcg
Vitamin E0 mg
Vitamin K122 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate16 mcg
Choline3.6 mg
Caffeine0 mg
Water264 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 9. The excerpt below is the record exactly as published.
Vegetable Soup. The hearts of 6 Lettuces cut into pieces. 6 Cucumbers, pared and sliced, ipt. young Peas. 2 large Onions, whole. A little Parsley, chopped fine.
Cook this with the app: pantry check, scaling, and the assistant.