Vegetable Soups

Name: Vegetable Soups
Ingredients: 2 turnips; 6 tomatoes (or 1 pint); 2 potatoes; Rice, 2 tablespoons; 1 onion; Chopped parsley, 2 tablespoons; 6 stalks celery with tips; Butter or savory fat, 2 tablespoons; 2 carrots; 1 quart water; Salt; Pepper

From Use and preparation of food, 1919

Any combination of fresh or left-over vegetables may be used.

Presented as published in 1919. 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

735Calories

23 gProtein

165 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories735 kcal

Protein23 g

Carbohydrates165 g

Fiber32 g

Sugars46 g

Total Fat3.8 g

Saturated Fat0.8 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol0 mg

Sodium441 mg

Potassium5217 mg

Calcium517 mg

Iron8.4 mg

Magnesium286 mg

Phosphorus621 mg

Zinc3.8 mg

Copper1.4 mg

Manganese5.4 mg

Vitamin D0 mcg

Vitamin C240 mg

Vitamin A1311 mcg

Vitamin E5 mg

Vitamin K120 mcg

Vitamin B62.3 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.4 mg

Niacin (B3)10 mg

Folate404 mcg

Choline108 mg

Caffeine0 mg

Water2556 g

As published

This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 27. The excerpt below is the record exactly as published.

VEGETABLE SOUPS. 2 turnips. 6 tomatoes (or 1 pint). 2 potatoes. Rice, 2 tablespoons. 1 onion. Chopped parsley, 2 tablespoons. 6 stalks celery with tips. Butter or savory fat, 2 tablespoong. 2 carrots. Salt. 1 quart water. Pepper

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