Vegetable Soup

Name: Vegetable Soup
Ingredients: c. potatoes; e. boiling water; 2 tsp. beef dripping; 1 tbsp. carrot; 1 tbsp. turnip; tsp. butter.; 1 tbsp. celery; + tsp. onion.; -6 tsp. salt; Pepper

From Lillian Massey school recipes, 1913

Presented as published in 1913. 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

265Calories

6 gProtein

44 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories265 kcal

Protein5.9 g

Carbohydrates44 g

Fiber10 g

Sugars2.5 g

Total Fat13 g

Saturated Fat2.9 g

Monounsaturated Fat3.9 g

Polyunsaturated Fat2.3 g

Omega-30 g

Cholesterol19 mg

Sodium1196 mg

Potassium1056 mg

Calcium141 mg

Iron3.7 mg

Magnesium81 mg

Phosphorus135 mg

Zinc0.8 mg

Copper0.5 mg

Manganese3.5 mg

Vitamin D0.4 mcg

Vitamin C34 mg

Vitamin A74 mcg

Vitamin E0.6 mg

Vitamin K45 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2 mg

Folate37 mcg

Choline32 mg

Caffeine0 mg

Water151 g

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 59. The excerpt below is the record exactly as published.

VEGETABLE SOUP. c. potatoes. e. boiling water. 2 tsp. beef dripping. 1 tbsp. carrot. fod ij tot Fd RIE 1 tbsp. turnip. tsp. butter. 1 tbsp. celery. tsp. chopped parsley. + tsp. onion. -6 tsp. salt Pepper

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