Vegetable Soup

Name: Vegetable Soup
Ingredients: your soup bone; one-half cabbage; three potatoes; one turnip; one onion; one carrot; one head of celery; three tomatoes; three ears of corn; salt, pepper, parsley

From Luncheons, breakfasts, simple dinners and carving, 1905

Canned corn or tomatoes can be used but added late.

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

685Calories

20 gProtein

151 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories685 kcal

Protein20 g

Carbohydrates151 g

Fiber20 g

Sugars28 g

Total Fat2.7 g

Saturated Fat0.3 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.6 g

Cholesterol0 mg

Sodium219 mg

Potassium4529 mg

Calcium390 mg

Iron5.4 mg

Magnesium245 mg

Phosphorus575 mg

Zinc3.5 mg

Copper0.8 mg

Manganese2.6 mg

Vitamin D0 mcg

Vitamin C366 mg

Vitamin A652 mcg

Vitamin E2.4 mg

Vitamin K313 mcg

Vitamin B62.7 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.3 mg

Niacin (B3)7.7 mg

Folate234 mcg

Choline93 mg

Caffeine0 mg

Water1444 g

As published

This recipe was extracted from Luncheons, breakfasts, simple dinners and carving (1905) by H. Myra Norton, page 7. The excerpt below is the record exactly as published.

Vegetable Soup— Boil your soup bone four to five hours. Add hot water if needed to make sufficient quantity of soup. Cut fine one-half cabbage, three potatoes, one turnip, one onion, one carrot, one head of celery, three tomatoes, three ears of corn. Season with salt, pepper, parsley

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