Beef Soup

Name: Beef Soup
Ingredients: I shin bone.; I head cabbage (small).; 3 onions (good size).; I can tomatoes or i quart peeled tomatoes.; I sprig parsley.; Salt and pepper to taste.

From The St. Mungo cookery book, 1904

Serves six.

Presented as published in 1904. 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

485Calories

15 gProtein

104 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories485 kcal

Protein15 g

Carbohydrates104 g

Fiber9.2 g

Sugars22 g

Total Fat2.8 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium170 mg

Potassium2815 mg

Calcium494 mg

Iron2 mg

Magnesium184 mg

Phosphorus403 mg

Zinc2.9 mg

Copper0.2 mg

Manganese3 mg

Vitamin D0 mcg

Vitamin C415 mg

Vitamin A59 mcg

Vitamin E0.8 mg

Vitamin K579 mcg

Vitamin B61.9 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.3 mg

Folate107 mcg

Choline36 mg

Caffeine0 mg

Water1343 g

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 1. The excerpt below is the record exactly as published.

BEEF SOUP— for Six. (American.) I shin bone. I head cabbage (small). 3 onions (good size). Salt and pepper to taste. I can tomatoes or i quart peeled tomatoes. I sprig parsley.

Cook this with the app: pantry check, scaling, and the assistant.