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Vegetable Soup
From The Twin-city housewife, 1920
Serves 8
Presented as published in 1920. 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
94Calories
5 gProtein
16 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories94 kcal
Protein5.2 g
Carbohydrates16 g
Fiber2.4 g
Sugars3.2 g
Total Fat1 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium896 mg
Potassium461 mg
Calcium33 mg
Iron1.4 mg
Magnesium28 mg
Phosphorus92 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A87 mcg
Vitamin E0.2 mg
Vitamin K57 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.2 mg
Folate35 mcg
Choline17 mg
Caffeine0 mg
Water316 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 16. The excerpt below is the record exactly as published.
Vegetable Soup Two quarts beef broth, three tablespoons of rice, one cup tomatoes, one-half cup corn, one-half cup peas, one carrot, two potatoes, one small bunch of celery, a little parsley
Cook this with the app: pantry check, scaling, and the assistant.