Vegetable Soup
From Blue Ribbon and Pure Gold cook book, 1905
Partly cook the vegetables before adding to the stock for better flavor.
Presented as published in 1905. 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
1668Calories
44 gProtein
355 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories1668 kcal
Protein44 g
Carbohydrates355 g
Fiber75 g
Sugars157 g
Total Fat9.5 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium2546 mg
Potassium11113 mg
Calcium1221 mg
Iron8.3 mg
Magnesium528 mg
Phosphorus1428 mg
Zinc8.2 mg
Copper1.8 mg
Manganese5.7 mg
Vitamin D0 mcg
Vitamin C767 mg
Vitamin A94 mcg
Vitamin E1.3 mg
Vitamin K555 mcg
Vitamin B63.4 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.3 mg
Folate1406 mcg
Choline56 mg
Caffeine0 mg
Water3318 g
As published
This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 10. The excerpt below is the record exactly as published.
1 teaspoon salt, 1 tablespoon chopped parsley, 1 bay leaf, 3 cloves. Disjoint oxtail, cut in small pieces, dredge with flour and brown in the fat. Add the water, simmer 1 hour, add the vegetables and seasoning and stock; cook gently until vegetables are soft. Vegetable Soup—# cup each of diced carrot, potato, onion and celery; 4 cup each of diced turnip and parsnip, and cabbage cut in small pieces; 1 tablespoon fat, 13 cups tomatoes, } teaspoon salt, ¢ teaspoon Pure Gold pepper, 4 teaspoon sugar, 2 teaspoons chopped parsley, 2 cups Brown Stock, water
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