Vegetable Soup

Name: Vegetable Soup
Ingredients: Steep 12 hojtrs in water to cover them; I oz. barley; I i oz. lentils; I oz. rice; I i oz. dried green peas; I oz. Haricot beans; Have ready 3 pints stock; add a Portugal onion; i small turnip; i carrot

From The St. Mungo cookery book, 1904

Presented as published in 1904. 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

431Calories

22 gProtein

91 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories431 kcal

Protein22 g

Carbohydrates91 g

Fiber13 g

Sugars16 g

Total Fat1.9 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium67 mg

Potassium1523 mg

Calcium192 mg

Iron6 mg

Magnesium146 mg

Phosphorus452 mg

Zinc3.5 mg

Copper0.9 mg

Manganese2.1 mg

Vitamin D0 mcg

Vitamin C47 mg

Vitamin A501 mcg

Vitamin E0.5 mg

Vitamin K9.2 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.1 mg

Niacin (B3)3.3 mg

Folate184 mcg

Choline27 mg

Caffeine0 mg

Water305 g

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 6. The excerpt below is the record exactly as published.

VEGETABLE SOUP. Steep 12 hojtrs in water to cover them ; — I oz. barley. I i oz. lentils. I oz. rice. | i oz. dried green peas. I oz. Haricot beans. Have ready 3 pints stock (made from boiling bones and scraps), add a Portugal onion, i small turnip, i carrot

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