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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
142Calories
5 gProtein
32 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories142 kcal
Protein5 g
Carbohydrates32 g
Fiber6.1 g
Sugars2.6 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium387 mg
Potassium720 mg
Calcium83 mg
Iron9.3 mg
Magnesium52 mg
Phosphorus100 mg
Zinc0.8 mg
Copper1.4 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A84 mcg
Vitamin E0.1 mg
Vitamin K1.5 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2 mg
Folate27 mcg
Choline3.9 mg
Caffeine0 mg
Water171 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, and chopped parsley, and boil them with the soup about 2^ hours. Thicken soup with a little flour
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