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Vegetable Soup Without Meat

Name: Vegetable Soup Without Meat
Yield: 6 servings
Ingredients: Ij-^ cups each turnips; lYz qts. water; 1 tablespoon salt; 4 nice-sized parsnips; 3 large onions; 1 teaspoon summer savory; pepper; butter; I bjjap-

From The Cook County cook book, 1912

Serves 6

Recipe by Mrs. Joshua Harper, Chicago, IL.

Presented as published in 1912. 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

113Calories

2 gProtein

25 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories113 kcal

Protein2.4 g

Carbohydrates25 g

Fiber6 g

Sugars13 g

Total Fat2.4 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol5.2 mg

Sodium1178 mg

Potassium590 mg

Calcium72 mg

Iron0.7 mg

Magnesium29 mg

Phosphorus83 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C29 mg

Vitamin A0.6 mcg

Vitamin E0 mg

Vitamin K0.3 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate106 mcg

Choline4.6 mg

Caffeine0 mg

Water177 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 144. The excerpt below is the record exactly as published.

VEGETABLE SOUP WITHOUT MEAT.— Ij-^ cups each turnips and carrots, lYz qts. water, 1 tablespoon salt; boil Ij^ hrs.; add 4 nice-sized parsnips, 3 large onions, 1 teaspoon summer savory, Q WixXt pepper, butter, and boil Yi hr. longer. Add I bjjap-

Cook this with the app: pantry check, scaling, and the assistant.