Beef Soup
From French dishes for American tables, 1886
Presented as published in 1886. 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
677Calories
52 gProtein
53 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories677 kcal
Protein52 g
Carbohydrates53 g
Fiber9 g
Sugars0.8 g
Total Fat28 g
Saturated Fat11 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.4 g
Cholesterol84 mg
Sodium3258 mg
Potassium1269 mg
Calcium75 mg
Iron6.2 mg
Magnesium66 mg
Phosphorus460 mg
Zinc7.1 mg
Copper1.6 mg
Manganese2.6 mg
Vitamin D0 mcg
Vitamin C6.9 mg
Vitamin A6.9 mcg
Vitamin E0.1 mg
Vitamin K2.4 mcg
Vitamin B60.7 mg
Vitamin B123 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)10 mg
Folate35 mcg
Choline22 mg
Caffeine0 mg
Water1246 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 4. The excerpt below is the record exactly as published.
Beef Soup. Boil two ounces of barley with a little salt for ten minutes, then put in cold water for a moment, cut into small squares four ounces of cold beef, which, with the barley, and about an eighth of a can of tomatoes, boil for ten minutes in three pints of consomme
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