Vegetable Soup
From A text-book of cooking, 1915
Other vegetables like tomatoes, green peas, asparagus, and cauliflower can be used.
Presented as published in 1915. 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
412Calories
39 gProtein
63 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories412 kcal
Protein39 g
Carbohydrates63 g
Fiber4.1 g
Sugars45 g
Total Fat2.1 g
Saturated Fat0.7 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium3805 mg
Potassium4025 mg
Calcium213 mg
Iron5.3 mg
Magnesium153 mg
Phosphorus648 mg
Zinc3.6 mg
Copper1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C36 mg
Vitamin A501 mcg
Vitamin E0.6 mg
Vitamin K9.9 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.8 mg
Niacin (B3)17 mg
Folate123 mcg
Choline97 mg
Caffeine0 mg
Water1977 g
As published
This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 57. The excerpt below is the record exactly as published.
VEGETABLE SOUP 2 quarts beef stock 1 carrot 2 tablespoonfuls sugar 1 turnip 1 onion, sliced J stalk celery or dried celery leaves
Cook this with the app: pantry check, scaling, and the assistant.