Vegetable Soup
From Magnet cream separator cook book, 1910
Recipe by Beatrice Kendall, Three Hills, Alta.
Presented as published in 1910. 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
711Calories
30 gProtein
155 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories711 kcal
Protein30 g
Carbohydrates155 g
Fiber48 g
Sugars70 g
Total Fat5.4 g
Saturated Fat1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat2.2 g
Cholesterol0.3 mg
Sodium619 mg
Potassium3378 mg
Calcium648 mg
Iron9.3 mg
Magnesium302 mg
Phosphorus539 mg
Zinc4.3 mg
Copper1.4 mg
Manganese4.1 mg
Vitamin D0 mcg
Vitamin C146 mg
Vitamin A1343 mcg
Vitamin E5.7 mg
Vitamin K462 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.2 mg
Niacin (B3)9 mg
Folate696 mcg
Choline195 mg
Caffeine0 mg
Water3425 g
As published
This recipe was extracted from Magnet cream separator cook book (1910) by Hamilton Petrie Manufacturing Co. Ltd., page 5. The excerpt below is the record exactly as published.
VEGETABLE SOUP. 2 lbs. beans (previously soaked), 2 onions, 2 carrots, 2 beets (boiled), X tin of tomatoes, pepper and salt. Thick slice of toast. Boil the beans, onions and carrots till soft. Strain. Add 2 quarts of water
Cook this with the app: pantry check, scaling, and the assistant.