Beef Soup
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
The meat should be tender and flavorful.
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
1517Calories
118 gProtein
182 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories1517 kcal
Protein118 g
Carbohydrates182 g
Fiber13 g
Sugars15 g
Total Fat35 g
Saturated Fat13 g
Monounsaturated Fat16 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol299 mg
Sodium964 mg
Potassium2568 mg
Calcium274 mg
Iron22 mg
Magnesium215 mg
Phosphorus1282 mg
Zinc28 mg
Copper1.3 mg
Manganese2.8 mg
Vitamin D0.5 mcg
Vitamin C26 mg
Vitamin A417 mcg
Vitamin E3.8 mg
Vitamin K55 mcg
Vitamin B63 mg
Vitamin B1212 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)1.3 mg
Niacin (B3)36 mg
Folate480 mcg
Choline360 mg
Caffeine0 mg
Water1669 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 55. The excerpt below is the record exactly as published.
beef soup." — Charles Reade ("It Is I^ver Too Late to Mend"). FOR beef soup the "top of the sir- loin" is excellent; it is better than the round, as it has richer flavor. Whatever beef is selected, remove all the fat and cut it in small pieces. Barely cover it with water, let it boil up rapidly, 203 and then add cold water in the propor- tion of one quart of water to each pound of meat. Flavor it with a mince of car- rots, turnips, and other roots and herbs. When it has cooked one hour, add a scant cupful of well-washed rice. A cupful of stewed tomatoes, a few mushrooms, or almost any other vegetable
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.