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Beef Soup
From Royal Victoria cook book, 1900
Serves 4
Presented as published in 1900. 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
309Calories
7 gProtein
68 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories309 kcal
Protein7.5 g
Carbohydrates68 g
Fiber8.8 g
Sugars5.9 g
Total Fat1.6 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium3000 mg
Potassium370 mg
Calcium206 mg
Iron17 mg
Magnesium51 mg
Phosphorus125 mg
Zinc1 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A126 mcg
Vitamin E0.1 mg
Vitamin K2.8 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.3 mg
Folate105 mcg
Choline21 mg
Caffeine0 mg
Water775 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 4. The excerpt below is the record exactly as published.
BEEF SOUP.—To a ten cent bone, place bone in 2 quarts cold water, with a little salt over night. In morning put bone in pan and add the strained water and $ cup bar- ley. When thorouvhly boiled add $ small turnip grated, $ carrot grated, 2 small onions finely chopped, and 1 quart boiling water
Cook this with the app: pantry check, scaling, and the assistant.