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Vegetable Soup (Potage aux Legumes) a la Europeenne
From The Swedish, French, American cook book, 1918
Serves 6
Presented as published in 1918. 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
87Calories
8 gProtein
13 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories87 kcal
Protein8.3 g
Carbohydrates13 g
Fiber2.8 g
Sugars4.7 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium750 mg
Potassium775 mg
Calcium45 mg
Iron1.5 mg
Magnesium40 mg
Phosphorus137 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C31 mg
Vitamin A139 mcg
Vitamin E0.4 mg
Vitamin K16 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.5 mg
Folate26 mcg
Choline33 mg
Caffeine0 mg
Water392 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 50. The excerpt below is the record exactly as published.
Vegetable Soup {Pot age aux Legumes) a la Europeenne To two quarts rich beef stock, made from different kinds of bones, cut two cups of different vegetables in macedoine style — such as carrots, onions, turnips, green peppers, string beans — and add to the stock; then one cup tomato juice. Simmer until the vegetables are well done; flavor with sherry
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