Frenchgluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Watercress Soup
From The housewife's referee, 1898
Serves 4
Presented as published in 1898. 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
110Calories
6 gProtein
16 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories110 kcal
Protein6.1 g
Carbohydrates16 g
Fiber1.3 g
Sugars3.3 g
Total Fat2.2 g
Saturated Fat0.6 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.4 g
Cholesterol5.3 mg
Sodium265 mg
Potassium489 mg
Calcium35 mg
Iron0.9 mg
Magnesium24 mg
Phosphorus91 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A32 mcg
Vitamin E0.2 mg
Vitamin K48 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.4 mg
Folate19 mcg
Choline25 mg
Caffeine0 mg
Water226 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 71. The excerpt below is the record exactly as published.
Watercress Soup. — To one pint and a half, or quart, of 104 THE housewife's EEFEEEE mutton broth add half a pound of potatoes, which have been boiled and mashed ; season the latter with pepper and salt, and add thereto the leaves of three or four bunches of watercress
Cook this with the app: pantry check, scaling, and the assistant.