A Good Soup Stock

Name: A Good Soup Stock
Ingredients: 4 lbs. of beef marrow bones; 1 lb. of coarse lean beef; 1 lb. of lean veal; 7 qts. of cold water; 1 large onion; 1 carrot; 1 turnip; 6 small stalks of 'second class' celery; a cabbage leaf

From The Memorial Hall cook book, 1919

Many soups can be made from this stock.

Presented as published in 1919. 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

5996Calories

720 gProtein

94 gCarbs

300 gFat

Full nutrition (34 nutrients)

Calories5996 kcal

Protein720 g

Carbohydrates94 g

Fiber6.5 g

Sugars15 g

Total Fat300 g

Saturated Fat112 g

Monounsaturated Fat115 g

Polyunsaturated Fat13 g

Omega-31.4 g

Cholesterol2286 mg

Sodium1534 mg

Potassium8604 mg

Calcium776 mg

Iron63 mg

Magnesium680 mg

Phosphorus4628 mg

Zinc128 mg

Copper2.6 mg

Manganese3.2 mg

Vitamin D3.6 mcg

Vitamin C410 mg

Vitamin A682 mcg

Vitamin E15 mg

Vitamin K543 mcg

Vitamin B66.9 mg

Vitamin B1252 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)4.7 mg

Niacin (B3)81 mg

Folate203 mcg

Choline14 mg

Caffeine0 mg

Water3070 g

As published

This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 3. The excerpt below is the record exactly as published.

A Good Soup Stock Put 4 lbs. of beef marrow bones, well cracked, 1 lb. of coarse lean beef, chopped as for beef tea, and 1 lb. of lean veal in a large pot with 7 qts. of cold water. Add 1 large onion, 1 carrot, 1 turnip, 6 small stalks of "second class" celery, and a cabbage leaf

Cook this with the app: pantry check, scaling, and the assistant.