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White Soup (1)
From Tried favourites cookery book, 1909
Serves 6
Presented as published in 1909. 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
98Calories
4 gProtein
15 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories98 kcal
Protein3.9 g
Carbohydrates15 g
Fiber2 g
Sugars8.2 g
Total Fat2.8 g
Saturated Fat1.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol9.7 mg
Sodium41 mg
Potassium330 mg
Calcium124 mg
Iron0.4 mg
Magnesium20 mg
Phosphorus114 mg
Zinc0.5 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.8 mcg
Vitamin C9.8 mg
Vitamin A109 mcg
Vitamin E0.1 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate39 mcg
Choline17 mg
Caffeine0 mg
Water134 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 24. The excerpt below is the record exactly as published.
White Soup (1). Take 2 lb. of the back ribs of mutton. Put into pot and cover with plenty cold water. Bring to the boil, then add carrot, turnip, onion, and parsnip, cut up into small pieces. Boil all together for 2 hours slowly. Lift out the mutton, put stock through sieve, bruising the vegetables well through, and retura to pan. For thickening, 3 tablespoonfuls of flour ; pepper and salt, mixed with a pint of milk
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