Vegetable Soup

Name: Vegetable Soup
Ingredients: one onion; four green beans; one small ox-heart carrot; one-half green pepper; one stick celery; one tomato; sprig parsley; small parsnip; sprig cauliflower; one tablespoonful oil; two quarts water; one teaspoonful salt; one cupful milk

From Mazdaznan encyclopedia of dietetics and home cook book, 1909

Presented as published in 1909. 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

488Calories

22 gProtein

79 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories488 kcal

Protein22 g

Carbohydrates79 g

Fiber21 g

Sugars32 g

Total Fat10 g

Saturated Fat4.6 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol29 mg

Sodium2655 mg

Potassium3142 mg

Calcium592 mg

Iron3.3 mg

Magnesium189 mg

Phosphorus629 mg

Zinc3.3 mg

Copper0.6 mg

Manganese1.5 mg

Vitamin D2.3 mcg

Vitamin C445 mg

Vitamin A137 mcg

Vitamin E0.8 mg

Vitamin K43 mcg

Vitamin B60.4 mg

Vitamin B121.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.4 mg

Niacin (B3)1.2 mg

Folate715 mcg

Choline61 mg

Caffeine0 mg

Water3026 g

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 59. The excerpt below is the record exactly as published.

VEGETABLE SOUP. Chop finely one onion, four green beans, one small ox- heart carrot, one-half green pepper, one stick celery, or pinch of celery seed, one tomato, sprig parsley, small parsnip, sprig cauliflower, one tablespoonful oil; boil one hour in two quarts water. Add one teaspoonful salt and one cupful milk

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