Vegetable Soup
From The girl's own cookery book, 1882
Carrots or dried peas can be substituted for green peas.
Presented as published in 1882. 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
955Calories
16 gProtein
96 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories955 kcal
Protein16 g
Carbohydrates96 g
Fiber12 g
Sugars12 g
Total Fat58 g
Saturated Fat17 g
Monounsaturated Fat24 g
Polyunsaturated Fat13 g
Omega-30 g
Cholesterol58 mg
Sodium152 mg
Potassium2481 mg
Calcium199 mg
Iron3.8 mg
Magnesium152 mg
Phosphorus397 mg
Zinc3 mg
Copper0.8 mg
Manganese1.4 mg
Vitamin D2.7 mcg
Vitamin C93 mg
Vitamin A22 mcg
Vitamin E1.8 mg
Vitamin K144 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.9 mg
Folate111 mcg
Choline131 mg
Caffeine0 mg
Water1941 g
As published
This recipe was extracted from The girl's own cookery book (1882) by Phillis Browne, page 88. The excerpt below is the record exactly as published.
vegetable soup. Put a quart of water into a saucepan, and while it boils prepare the vegetables by cleaning and cutting into small dice an onion and a lettuce. Throw these into boiling water, with two ounces of green pease, and two potatoes cooked or uncooked. Mix a tablespoonful of flour or oatmeal with two ounces of dripping, add this to the soup, witli pepper, salt, and a pinch of sugar. Simmer gently for nearly an hour, mix widi half a pint of boiling milk
Cook this with the app: pantry check, scaling, and the assistant.