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Amber Soup
From The economical cook book, 1905
Serves 13
Presented as published in 1905. 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
525Calories
45 gProtein
51 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories525 kcal
Protein45 g
Carbohydrates51 g
Fiber4.5 g
Sugars1.7 g
Total Fat16 g
Saturated Fat5.6 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol135 mg
Sodium1069 mg
Potassium810 mg
Calcium234 mg
Iron23 mg
Magnesium68 mg
Phosphorus453 mg
Zinc8.5 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0.2 mcg
Vitamin C2.7 mg
Vitamin A79 mcg
Vitamin E0.6 mg
Vitamin K3.9 mcg
Vitamin B61.1 mg
Vitamin B123.8 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.9 mg
Niacin (B3)17 mg
Folate101 mcg
Choline89 mg
Caffeine0 mg
Water407 g
Estimated from matched ingredients across 13 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 3. The excerpt below is the record exactly as published.
Amb«r Soupi Put half a pound of ham at the bottom of a soup-kettle; en this put three pounds of lean beef and two of veal; out in thin slices two large carrots, two heads of celery, two turnips and two onions; season with pepper (whole) and salt, a blade of mace and two cloves; cover the vessel elosely and set it over a sharp fire; when the meat begins to stick turn it over; con- tinue this until it begins to brown, then pour over a gallon of boiling water
Cook this with the app: pantry check, scaling, and the assistant.