Vegetable Soup

Name: Vegetable Soup
Ingredients: 4 tbsp. beef dripping; 14 c. potatoes; + c. carrot; 1 qt. boiling water; 4 c. turnip; 1 tbsp. butter; + c. celery; + tbsp. chopped parsley; + onion; 1 tsp. salt; 4 tsp. pepper

From Lillian Massey school recipes, 1913

Presented as published in 1913. 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

1823Calories

33 gProtein

298 gCarbs

69 gFat

Full nutrition (34 nutrients)

Calories1823 kcal

Protein33 g

Carbohydrates298 g

Fiber41 g

Sugars56 g

Total Fat69 g

Saturated Fat16 g

Monounsaturated Fat23 g

Polyunsaturated Fat14 g

Omega-30 g

Cholesterol84 mg

Sodium4828 mg

Potassium4906 mg

Calcium1084 mg

Iron68 mg

Magnesium273 mg

Phosphorus695 mg

Zinc3.8 mg

Copper0.8 mg

Manganese3.1 mg

Vitamin D2.5 mcg

Vitamin C315 mg

Vitamin A1071 mcg

Vitamin E2.6 mg

Vitamin K39 mcg

Vitamin B62.6 mg

Vitamin B120 mcg

Thiamin (B1)1.7 mg

Riboflavin (B2)1.5 mg

Niacin (B3)21 mg

Folate873 mcg

Choline140 mg

Caffeine0 mg

Water2087 g

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 13. The excerpt below is the record exactly as published.

VEGETABLE SOUP. 4 tbsp. beef dripping. 14 c. potatoes. + c. carrot. 1 qt. boiling water. 4 c. turnip. 1 tbsp. butter. + c. celery. + tbsp. chopped parsley. + onion. 1 tsp. salt. 4 tsp. pepper

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