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Winter Soup, Clear
From Cassell's dictionary of cookery, 1892
Serves 6
Presented as published in 1892. 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
222Calories
10 gProtein
40 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories222 kcal
Protein9.7 g
Carbohydrates40 g
Fiber6 g
Sugars18 g
Total Fat3.2 g
Saturated Fat0.9 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.6 g
Cholesterol7.1 mg
Sodium380 mg
Potassium838 mg
Calcium95 mg
Iron1.2 mg
Magnesium45 mg
Phosphorus167 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C29 mg
Vitamin A169 mcg
Vitamin E0.3 mg
Vitamin K4.3 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.3 mg
Folate85 mcg
Choline42 mg
Caffeine0 mg
Water534 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2324. The excerpt below is the record exactly as published.
Winter Soup, Clear.— Make some clear soup, either from bones or from fresh meat {see Clear Soup). Cut the red part of two large carrots and a turnip into quarter-inch dice. Divide two white stalks of celery into shreds, and skin a dozen button-onions. Half boil the vegetables in salted water to which a little sugar has been added. Drain them, and put them into a stewpan with about three pints of the clear stock
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