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Alma Mater Soup
From The household cook book, 1902
Serves 8
Serve with forcemeat balls.
Presented as published in 1902. 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
121Calories
3 gProtein
27 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories121 kcal
Protein3.3 g
Carbohydrates27 g
Fiber6.1 g
Sugars3.3 g
Total Fat2.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol3.9 mg
Sodium37 mg
Potassium243 mg
Calcium56 mg
Iron1 mg
Magnesium38 mg
Phosphorus79 mg
Zinc0.7 mg
Copper0.2 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C7.7 mg
Vitamin A126 mcg
Vitamin E0.3 mg
Vitamin K6.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate25 mcg
Choline14 mg
Caffeine0 mg
Water536 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 27. The excerpt below is the record exactly as published.
ALMA MATER SOUP — Take a sheep's head and pluck. Have the head cut in several pieces with a cleaver, wash thoroughly in salted water and put in the soup-kettle with a gallon of water; cut the liver and heart in slices, and fry brown in a little butter, then add to the soup; simmer gently until the bones separate from the meat; take from the fire, and remove all the bones from the meat; cut the meat in very small pieces, and return to the kettle; fill in with hot water to keep the gallon, add 1 teacup of pearl barley; season with 4 cloves, pepper, salt, and a bunch of sweet herbs; cut finely 2 onions, 2 carrots, 1 turnip
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