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A Cheap and Good Stew Soup
From Modern cookery, in all its branches, 1884
Serves 8
Thickening and catsup can be omitted; vegetables can be pressed through a strainer and stirred into the soup.
Presented as published in 1884. 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
345Calories
49 gProtein
1 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories345 kcal
Protein49 g
Carbohydrates0.6 g
Fiber0 g
Sugars0.5 g
Total Fat16 g
Saturated Fat6.3 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol150 mg
Sodium183 mg
Potassium766 mg
Calcium43 mg
Iron4.9 mg
Magnesium49 mg
Phosphorus468 mg
Zinc12 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0.1 mg
Vitamin A2.8 mcg
Vitamin E0.4 mg
Vitamin K3.2 mcg
Vitamin B61.2 mg
Vitamin B125.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)13 mg
Folate12 mcg
Choline140 mg
Caffeine0 mg
Water515 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 68. The excerpt below is the record exactly as published.
A CHEAP AND GOOD STEW SOUP. Put from four to five pounds of the gristly part of the shin of beef into three quarts of cold water, and stew it very softly indeed, with the addition of the salt and vegetables directed for bouillon (see page 7), until the whole is very tender ; lift out the meat, strain the liquor, and put it into a large clean saucepan, add a thickening of rice-flour or arrowroot, pepper and salt if needed, and a tablespoonful of mushroom catsup
Cook this with the app: pantry check, scaling, and the assistant.