Yam Soup
From Granite City cook book, 1900
Presented as published in 1900. 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
134Calories
9 gProtein
16 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories134 kcal
Protein8.9 g
Carbohydrates16 g
Fiber6.3 g
Sugars0.3 g
Total Fat5.6 g
Saturated Fat1.9 g
Monounsaturated Fat2 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol186 mg
Sodium76 mg
Potassium402 mg
Calcium139 mg
Iron3.3 mg
Magnesium49 mg
Phosphorus139 mg
Zinc0.9 mg
Copper0.4 mg
Manganese3.2 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A87 mcg
Vitamin E0.8 mg
Vitamin K41 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate28 mcg
Choline150 mg
Caffeine0 mg
Water41 g
As published
This recipe was extracted from Granite City cook book (1900) by Ladies Aid Society of the Presbyterian Church (Mount Airy, N.C.), page 24. The excerpt below is the record exactly as published.
yam soup. Boil lean soup bone three hours. Strain broth. Beat one egg light. Put egg in hot tureen and pour boiling stock over it beating all the time. /Season with salt and pepper and serve with a piece of toast
Cook this with the app: pantry check, scaling, and the assistant.