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Beef Soup
From The Times cook book, no. 2, 1905
Serves 8
Should any be left, add hot water to bring to boiling point and serve hot.
Presented as published in 1905. 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
99Calories
7 gProtein
14 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories99 kcal
Protein7 g
Carbohydrates14 g
Fiber2 g
Sugars3 g
Total Fat2 g
Saturated Fat0.7 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol17 mg
Sodium932 mg
Potassium394 mg
Calcium47 mg
Iron1.1 mg
Magnesium27 mg
Phosphorus95 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A63 mcg
Vitamin E0.1 mg
Vitamin K2.6 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2 mg
Folate36 mcg
Choline22 mg
Caffeine0 mg
Water694 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 38. The excerpt below is the record exactly as published.
BEEF SOUP. Mrs. I. Henry John- son. Whittier, Cal. — Select a small shin of beef, crack the bone in small pieces and place in kettle with five quarts cold water; let boil two hours, then season with tablespoon salt and one teaspoon pepper; boil an hour longer; then add to it one carrot, two turnips, two tablespoons rice, one small head celery, 'one small onion; the vegetables to be minced into small pieces like dice, or put through a meat chopper. Afte these ingredients have boiled one-quarter hour add two small potatoes
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