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Beef Soup
From The Times cook book, no. 2, 1905
Serves 4
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
655Calories
72 gProtein
21 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories655 kcal
Protein72 g
Carbohydrates21 g
Fiber4.3 g
Sugars1 g
Total Fat32 g
Saturated Fat12 g
Monounsaturated Fat16 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol228 mg
Sodium276 mg
Potassium1312 mg
Calcium56 mg
Iron7.6 mg
Magnesium98 mg
Phosphorus777 mg
Zinc18 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D0.3 mcg
Vitamin C4.2 mg
Vitamin A27 mcg
Vitamin E0.6 mg
Vitamin K8 mcg
Vitamin B62.1 mg
Vitamin B126 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)22 mg
Folate21 mcg
Choline215 mg
Caffeine0 mg
Water269 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 19. The excerpt below is the record exactly as published.
BEEF SOUP (for 6.) Mrs. Scales, No. 46y2 Magnolia avenue, Long Beach, Cal.— Three pounds fresh brisket; pour over this cold water to cover by one inch. At the same time place in half cup of barley; let boil slowly for three and one-half hours. Skim as required. Turn over meat every half hour. Put in salt to suit. One hour before taking off, put in one or two onions, acording to size; slice them; also a bay leaf. Ten minutes be- fore taking off, place enough fresh or canned tomatoes
Cook this with the app: pantry check, scaling, and the assistant.