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Beef Soup
From Consult me, 1902
Serves 10
A hearty soup that can be served with bread.
Presented as published in 1902. 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
569Calories
79 gProtein
4 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories569 kcal
Protein79 g
Carbohydrates4.4 g
Fiber1.9 g
Sugars1.1 g
Total Fat27 g
Saturated Fat10 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol239 mg
Sodium1203 mg
Potassium1301 mg
Calcium85 mg
Iron8.3 mg
Magnesium88 mg
Phosphorus766 mg
Zinc20 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D0.4 mcg
Vitamin C1.8 mg
Vitamin A271 mcg
Vitamin E1 mg
Vitamin K16 mcg
Vitamin B62 mg
Vitamin B129.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)20 mg
Folate27 mcg
Choline232 mg
Caffeine0 mg
Water769 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 54. The excerpt below is the record exactly as published.
BEEF SOUP.— Put into ten pints of water, eight pounds of beef, cut into two or three pieces, one pound of mixed green vegetables, four tea- spoonfuls of salt, half a teaspoonful of cayenne pepper, a few shalots, and three cloves
Cook this with the app: pantry check, scaling, and the assistant.