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Beef Heart Soup
From The Cook County cook book, 1912
Serves 8
Better satisfaction if the heart is removed before adding vegetables. It can be stuffed and baked or made into hash.
Presented as published in 1912. 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
28Calories
5 gProtein
0 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories28 kcal
Protein4.7 g
Carbohydrates0.4 g
Fiber0.1 g
Sugars0.1 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol31 mg
Sodium1263 mg
Potassium74 mg
Calcium24 mg
Iron1.1 mg
Magnesium13 mg
Phosphorus54 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0.1 mg
Vitamin A9.2 mcg
Vitamin E0.3 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B122.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.1 mg
Folate0.6 mcg
Choline0.8 mg
Caffeine0 mg
Water731 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 107. The excerpt below is the record exactly as published.
BEEF HEART SOUP.— Take beef heart, cut off most of the fat and wash it thoroughly, then put the heart into a kettle with Ij^ gals, cold water, and boil until tender. Just before it is quite done, add salt to the taste. Have ready a variety of fine chopped" COOK COUNTY COOK BOOK 163 vegetables — about 1 qt. — ^to whicli may be added a small quantity of either macaroni, rice or vermicelli
Cook this with the app: pantry check, scaling, and the assistant.