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Vegetable Soup with Beef
From The Henderson cook book, 1914
Serves 8
Recipe by Mrs. D. H. Mangum.
Presented as published in 1914. 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
65Calories
2 gProtein
13 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories65 kcal
Protein2.5 g
Carbohydrates13 g
Fiber2.6 g
Sugars3.4 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol2.7 mg
Sodium44 mg
Potassium322 mg
Calcium54 mg
Iron0.6 mg
Magnesium23 mg
Phosphorus46 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A65 mcg
Vitamin E0.1 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate50 mcg
Choline4.2 mg
Caffeine0 mg
Water685 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 2. The excerpt below is the record exactly as published.
VEGETABLE SOUP WITH BEEF. Ten cent soup bone, 5 quarts cold water, 1 onion (small), 1 turnip, 1 potato, 1 carrot, 1 parsnip, 1 root of celery, 1 tea- cup chopped cabbage, salt and pepper to taste, 2 tablespoons of rice
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