Vegetable Soup (No. 2)
From The Apsley cookery book, 1905
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
1155Calories
57 gProtein
172 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories1155 kcal
Protein57 g
Carbohydrates172 g
Fiber43 g
Sugars35 g
Total Fat29 g
Saturated Fat15 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat3.2 g
Omega-30.1 g
Cholesterol88 mg
Sodium709 mg
Potassium3352 mg
Calcium1237 mg
Iron11 mg
Magnesium347 mg
Phosphorus1313 mg
Zinc7.5 mg
Copper1.2 mg
Manganese5.4 mg
Vitamin D7 mcg
Vitamin C94 mg
Vitamin A2545 mcg
Vitamin E0.6 mg
Vitamin K41 mcg
Vitamin B61.4 mg
Vitamin B123.9 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1.8 mg
Niacin (B3)12 mg
Folate267 mcg
Choline133 mg
Caffeine0 mg
Water1392 g
As published
This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 19. The excerpt below is the record exactly as published.
Vegetable Soup (No. 2). Ingredients. Two pounds of mixed Vege- tables : Carrots. Turnips. Leeks. Onions (scalded). Potatoes. Parsnips (very little). Artichokes. Celery. One and a half pints of Milk. Pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.