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Beef Soup
From The household cook book, 1902
Serves 6
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
205Calories
14 gProtein
31 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories205 kcal
Protein14 g
Carbohydrates31 g
Fiber4.4 g
Sugars5 g
Total Fat3.2 g
Saturated Fat1.1 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol29 mg
Sodium43 mg
Potassium682 mg
Calcium61 mg
Iron2.1 mg
Magnesium49 mg
Phosphorus146 mg
Zinc2.3 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C34 mg
Vitamin A3.4 mcg
Vitamin E0.3 mg
Vitamin K2.3 mcg
Vitamin B60.5 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2 mg
Folate58 mcg
Choline17 mg
Caffeine0 mg
Water814 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 27. The excerpt below is the record exactly as published.
BEEF SOUP. — Put 1 small beef bone in about 1 gallon or water; when it has simmered about 3 hours, add 4 potatoes, 2 tur- nips, 2 onions, and 2 tablespoons each of rice and barley; season with salt and white pepper, and boil 1 hour longer. Add one table- spoon of chopped celery
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