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Winter Vegetable Soup
From Original White House Cookbook, 1887
Serves 8
A hearty vegetable soup.
Presented as published in 1887. 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
57Calories
2 gProtein
13 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories57 kcal
Protein2.2 g
Carbohydrates13 g
Fiber4.3 g
Sugars6.9 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium54 mg
Potassium465 mg
Calcium87 mg
Iron1.2 mg
Magnesium31 mg
Phosphorus58 mg
Zinc0.5 mg
Copper0.1 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C31 mg
Vitamin A230 mcg
Vitamin E0.3 mg
Vitamin K169 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate58 mcg
Choline7.2 mg
Caffeine0 mg
Water509 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 20. The excerpt below is the record exactly as published.
WINTER VEGETABLE SOUP. Scrape and slice three turnips and three carrots and peel three onions, and fry all with a little butter until a light yellow; add a bunch of celery and three or four leeks cut in pieces; stir and fry all the ingredients for six minutes; when fried, add one clove of garlic, two stalks of parsley, two cloves, salt, pepper and a little grated nutmeg; cover with three quarts of water
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