Beef Soup
From On habits and manners, 1888
Presented as published in 1888. 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
1785Calories
80 gProtein
338 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories1785 kcal
Protein80 g
Carbohydrates338 g
Fiber56 g
Sugars48 g
Total Fat17 g
Saturated Fat6.2 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol132 mg
Sodium610 mg
Potassium9430 mg
Calcium376 mg
Iron15 mg
Magnesium486 mg
Phosphorus1724 mg
Zinc17 mg
Copper2.5 mg
Manganese3.4 mg
Vitamin D0.2 mcg
Vitamin C229 mg
Vitamin A1505 mcg
Vitamin E1.8 mg
Vitamin K57 mcg
Vitamin B65.5 mg
Vitamin B125.2 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)1.2 mg
Niacin (B3)32 mg
Folate497 mcg
Choline355 mg
Caffeine0 mg
Water2183 g
As published
This recipe was extracted from On habits and manners (1888) by M. F. Armstrong, page 76. The excerpt below is the record exactly as published.
BEEF SOUP. Take a hock of beef, or any such piece as would be used for corn- ing, boil it three hours, add a dozen white potataoes, three carrots cut fine, two onions, one turnip, and a little celery
Cook this with the app: pantry check, scaling, and the assistant.