Vegetable Soup

Name: Vegetable Soup
Ingredients: 1 lb. beef; ^ cup minced carrot.; ^ cup minced onion.; ^ cup minced turnip.; 2 tbsps. minced celery.; 1 J tsp. salt.; 2 qts. water.; i cup potato cubes.; 2 tbsps. rice.; 2 tbsps. flour.; I tsp. pepper.

From Public school household science, 1905

Two quarts of stock from left-overs may be substituted for meat and water. If liked, half a cup of finely-shredded cabbage may be added with the carrots and onions.

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

1100Calories

109 gProtein

93 gCarbs

34 gFat

Full nutrition (34 nutrients)

Calories1100 kcal

Protein109 g

Carbohydrates93 g

Fiber11 g

Sugars14 g

Total Fat34 g

Saturated Fat13 g

Monounsaturated Fat16 g

Polyunsaturated Fat1.8 g

Omega-30 g

Cholesterol299 mg

Sodium3960 mg

Potassium3249 mg

Calcium256 mg

Iron14 mg

Magnesium205 mg

Phosphorus1193 mg

Zinc26 mg

Copper1 mg

Manganese1.3 mg

Vitamin D0.5 mcg

Vitamin C83 mg

Vitamin A540 mcg

Vitamin E1.3 mg

Vitamin K23 mcg

Vitamin B63.5 mg

Vitamin B1212 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)1.1 mg

Niacin (B3)30 mg

Folate226 mcg

Choline318 mg

Caffeine0 mg

Water2640 g

As published

This recipe was extracted from Public school household science (1905) by Adelaide Hoodless, page 27. The excerpt below is the record exactly as published.

VEGETABLE SOUP. 1 lb. beef. ^ cup minced carrot. J cup minced onion. J cup minced turnip. 2 tbsps. minced celery. 1 J tsp. salt. 2 qts. water. i cup potato cubes. 2 tbsps. rice. 2 tbsps. flour. I tsp. pepper.

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