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Vegetable Soup (No. 1)
From The Blue grass cook book, 1904
Serves 8
Presented as published in 1904. 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
133Calories
4 gProtein
28 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories133 kcal
Protein4.1 g
Carbohydrates28 g
Fiber4.2 g
Sugars7.5 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium30 mg
Potassium648 mg
Calcium46 mg
Iron1.2 mg
Magnesium48 mg
Phosphorus108 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C26 mg
Vitamin A26 mcg
Vitamin E0.3 mg
Vitamin K6.5 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate31 mcg
Choline15 mg
Caffeine0 mg
Water900 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 18. The excerpt below is the record exactly as published.
VEGETABLE SOUP (No. 1) Take a 10-cent soup-bone and put it in 1|^ gal- lons water and let boil slowly for 5 hours. When cool, add 4 potatoes cut in small pieces, 4 tomatoes, 4 ears of com, and 2 onions. Season with salt and pepper to taste, and let it cook slowly for 3 hours. Then thicken with 2 tablespoons flour
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