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Winter Soup
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
139Calories
5 gProtein
30 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories139 kcal
Protein4.8 g
Carbohydrates30 g
Fiber6.8 g
Sugars2.1 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium534 mg
Potassium752 mg
Calcium94 mg
Iron9.7 mg
Magnesium54 mg
Phosphorus101 mg
Zinc0.9 mg
Copper1.4 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A441 mcg
Vitamin E0.5 mg
Vitamin K75 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate27 mcg
Choline4.8 mg
Caffeine0 mg
Water173 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.
Winter Soup. 2 lb. sliced Potatoes, 2 or 3 Onions and Carrots, thinly sliced, a little Celery and Parsley chopped fine. Put all in saucepan of cold water. Make small dumplings of brown bread cnambs, nutmeg, olive oil
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