gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Vegetable Soup
From Buckeye cookery, 1892
Serves 6
Recipe attributed to Mrs. H. C. Vosbury.
Presented as published in 1892. 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
120Calories
4 gProtein
26 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories120 kcal
Protein3.5 g
Carbohydrates26 g
Fiber2.6 g
Sugars4.2 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium31 mg
Potassium691 mg
Calcium88 mg
Iron0.7 mg
Magnesium43 mg
Phosphorus97 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C79 mg
Vitamin A10 mcg
Vitamin E0.2 mg
Vitamin K92 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate25 mcg
Choline12 mg
Caffeine0 mg
Water268 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 181. The excerpt below is the record exactly as published.
VEGETABLE SOUP. _ After boiling a soup bone or piece of beef until done, add to the broth boiling water to make the amount of soup wanted, and when boiling again add a large handful of cabbage cut fine as for slaw, a half pint of tomatoes, canned or fresh; peel and slice and add three large or four small onions, and two or three potatoes
Cook this with the app: pantry check, scaling, and the assistant.