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A Nourishing Soup
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 4
Can be kept for a week.
Presented as published in 1882. 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
77Calories
11 gProtein
0 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories77 kcal
Protein11 g
Carbohydrates0.4 g
Fiber0.1 g
Sugars0 g
Total Fat3.6 g
Saturated Fat1.4 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol33 mg
Sodium52 mg
Potassium181 mg
Calcium22 mg
Iron1.1 mg
Magnesium15 mg
Phosphorus105 mg
Zinc2.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C8.9 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0.7 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.8 mg
Folate5.5 mcg
Choline31 mg
Caffeine0 mg
Water514 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 29. The excerpt below is the record exactly as published.
A NOURISHING SOUP. Beef, a shin. Cold water 2 quarts. Boil until the meat is in shreds ; season with r red-pepper pod
Cook this with the app: pantry check, scaling, and the assistant.