Vegetable Soup

Name: Vegetable Soup
Ingredients: 1 medium Carrot; 1 large Onion; 1 large Potato; 1/4 Cabbage; Few Stalks of Celery; 2 Leeks when available; Water; Meat Cube or Meat or Vegetable Essence; Salt and Pepper; 1 oz. Spaghetti; Grated Cheese; Chopped Parsley

From McDougall's cookery book, 1950

The thickness of the soup can be adjusted to personal taste. Any vegetable in season, scraps of cooked vegetables and meat may be added. Dumplings may be added to a thin soup twenty minutes before serving.

Presented as published in 1950. 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

383Calories

14 gProtein

83 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories383 kcal

Protein14 g

Carbohydrates83 g

Fiber14 g

Sugars17 g

Total Fat1.4 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol0 mg

Sodium165 mg

Potassium2258 mg

Calcium283 mg

Iron4.2 mg

Magnesium136 mg

Phosphorus335 mg

Zinc2.3 mg

Copper0.4 mg

Manganese1.6 mg

Vitamin D0 mcg

Vitamin C135 mg

Vitamin A501 mcg

Vitamin E0.5 mg

Vitamin K145 mcg

Vitamin B61.5 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.2 mg

Niacin (B3)4.4 mg

Folate130 mcg

Choline37 mg

Caffeine0 mg

Water710 g

As published

This recipe was extracted from McDougall's cookery book (1950) by McDougall's Ltd, page 26. The excerpt below is the record exactly as published.

VEGETABLE SOUP 1 medium Carrot. 1 large Onion. 1 large Potato. 14 Cabbage. Few Stalks of Celery. 2 Leeks when available. Water. Meat Cube or Meat or Vege- table Essence. Salt and Pepper. 1 oz. Spaghetti. Grated Cheese and Chopped Parsley

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