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Baked Soup
From Tried favourites cookery book, 1909
Serves 1
Especially useful when many pans are about, and room on stove is an object.
Presented as published in 1909. 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
240Calories
5 gProtein
41 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories240 kcal
Protein5.1 g
Carbohydrates41 g
Fiber11 g
Sugars14 g
Total Fat8.5 g
Saturated Fat2.5 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol0 mg
Sodium2409 mg
Potassium735 mg
Calcium148 mg
Iron4.6 mg
Magnesium75 mg
Phosphorus123 mg
Zinc1.2 mg
Copper0.7 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C33 mg
Vitamin A513 mcg
Vitamin E0.4 mg
Vitamin K9.4 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.2 mg
Folate93 mcg
Choline18 mg
Caffeine0 mg
Water247 g
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 10. The excerpt below is the record exactly as published.
Baked Soup. (Especially useful when many pans are about, and room on stove is an object.) Put bones into an earthenware jar with some onions and a shallot with their brown skins, a carrot and small turnip, teaspoonful salt, few pepperco‘i*ns, blade of mace, small bunch of herbs, and a bay leaf
Cook this with the app: pantry check, scaling, and the assistant.