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Vegetable Soup
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 3
Presented as published in 1901. 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
145Calories
5 gProtein
30 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories145 kcal
Protein4.7 g
Carbohydrates30 g
Fiber3.5 g
Sugars3.4 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium113 mg
Potassium567 mg
Calcium70 mg
Iron1.7 mg
Magnesium39 mg
Phosphorus98 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C29 mg
Vitamin A20 mcg
Vitamin E0.2 mg
Vitamin K7.2 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.4 mg
Folate26 mcg
Choline17 mg
Caffeine0 mg
Water446 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 209. The excerpt below is the record exactly as published.
Vegetable Soup. — This may be made, of course, in many different ways. The following is about the simplest ; put two potatoes, a handful of peas, one ripe tomato, and a piece of bread, into a quart of water
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