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Vegetable Soup
From The Cook County cook book, 1912
Serves 8
Recipe by Mrs. P. A. Hughes, Chicago, IL.
Presented as published in 1912. 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
63Calories
3 gProtein
12 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories63 kcal
Protein3 g
Carbohydrates12 g
Fiber2.1 g
Sugars0.6 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol2.7 mg
Sodium181 mg
Potassium288 mg
Calcium43 mg
Iron4 mg
Magnesium25 mg
Phosphorus42 mg
Zinc0.5 mg
Copper0.6 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C4.3 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate8.8 mcg
Choline0 mg
Caffeine0 mg
Water532 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 143. The excerpt below is the record exactly as published.
VEGETABLE SOUP.— 1 soup bone, 1 qt. of canned tomatoes, 3 Irish potatoes, 1 gallon of cold water. Wash bone and put in soup pot with water. Simmer for 3 hrs., skimming constantly; then press tomatoes through a sieve, and add to soup; also pota- toes diced, season with black pepper and salt. Cook 2 hrs., longer; then add 2 tablespoons of sifted flour
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