Vegetable Soup
From The Abingdon war-food book, 1918
Presented as published in 1918. 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
1090Calories
30 gProtein
243 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories1090 kcal
Protein30 g
Carbohydrates243 g
Fiber30 g
Sugars42 g
Total Fat3.8 g
Saturated Fat0.5 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium409 mg
Potassium6163 mg
Calcium684 mg
Iron7.4 mg
Magnesium356 mg
Phosphorus851 mg
Zinc5.3 mg
Copper1 mg
Manganese4.3 mg
Vitamin D0 mcg
Vitamin C539 mg
Vitamin A2004 mcg
Vitamin E1.8 mg
Vitamin K581 mcg
Vitamin B64.1 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.5 mg
Niacin (B3)9.4 mg
Folate250 mcg
Choline130 mg
Caffeine0 mg
Water2087 g
As published
This recipe was extracted from The Abingdon war-food book (1918) by Herbert Clark Hoover, Vernon L. Kellogg, John Wesley, page 6. The excerpt below is the record exactly as published.
Vegetable Soup Soup bone 4 potatoes 4 carrots 4 onions I small cabbage Few stalks of celery Yi cup of cooked barley or rice
Cook this with the app: pantry check, scaling, and the assistant.