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Vegetable Soup
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
This is a family recipe.
Presented as published in 1898. 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
74Calories
2 gProtein
17 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories74 kcal
Protein2.4 g
Carbohydrates17 g
Fiber3.9 g
Sugars7.1 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium38 mg
Potassium448 mg
Calcium61 mg
Iron0.9 mg
Magnesium22 mg
Phosphorus63 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A251 mcg
Vitamin E0.2 mg
Vitamin K4.1 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate66 mcg
Choline4.9 mg
Caffeine0 mg
Water147 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 22. The excerpt below is the record exactly as published.
Vegetable Soup. — ( Family Recipe.) — Fry a little onion (about four ounces) in bacon fat. Cut two carrots, two leeks, and two young turnips into good-sized pieces. Boil the vege- tables in a pint and a half of stock. Then add three table- spoonfuls of rice
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