Vegetable Water

Name: Vegetable Water
Ingredients: 2 bunches of spinach; 2 carrots; 2 turnips; 2 green onions; 2 parsnips; a little cabbage; salt to taste

From Science of food & cookery, 1921

Presented as published in 1921. 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

315Calories

6 gProtein

70 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories315 kcal

Protein6.5 g

Carbohydrates70 g

Fiber19 g

Sugars40 g

Total Fat1.7 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium119 mg

Potassium2082 mg

Calcium228 mg

Iron1.8 mg

Magnesium89 mg

Phosphorus253 mg

Zinc1.4 mg

Copper0.4 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C101 mg

Vitamin A1017 mcg

Vitamin E1 mg

Vitamin K78 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.3 mg

Folate353 mcg

Choline12 mg

Caffeine0 mg

Water507 g

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 131. The excerpt below is the record exactly as published.

VEGETABLE WATER Wash 2 bunches of spinach, .or other tender green vegetable tops, in several waters. Add 2 carrots, scraped and sliced, 2 tur- nips, 2 green onions, 2 parsnips, or salsify, and a little cabbage. Cover with plenty of cold water, add salt to taste

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