Vegetable Soup

Name: Vegetable Soup
Ingredients: a small quantity of any and every kind of vegetable; a handful of peas; two carrots sliced; one or two potatoes; some finely-chopped onion; some finely-chopped chervil; some finely-chopped chives; the required quantity of stock

From Cookery, 1897

Presented as published in 1897. 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

225Calories

6 gProtein

52 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories225 kcal

Protein5.8 g

Carbohydrates52 g

Fiber9.1 g

Sugars13 g

Total Fat0.6 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium98 mg

Potassium1241 mg

Calcium92 mg

Iron1.9 mg

Magnesium64 mg

Phosphorus171 mg

Zinc1 mg

Copper0.3 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C48 mg

Vitamin A1002 mcg

Vitamin E0.8 mg

Vitamin K19 mcg

Vitamin B60.8 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.9 mg

Folate74 mcg

Choline38 mg

Caffeine0 mg

Water358 g

As published

This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 17. The excerpt below is the record exactly as published.

eg etable Soup. — Take a small quantity of any and every kind of vegetable, the best leaves of a cabbage or the heart of a lettuce, some sprigs of cauliflower, a handful of peas, some haricot beans (fresh), two carrots sliced, one or two potatoes, and some finely- chopped onion, chervil, and chives. Put these, after washing and drying them well, into the required quantity of stock

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