Beef Soup (Clear)

Name: Beef Soup (Clear)
Ingredients: 6 or 8 cloves; 12 allspice; a small blade of mace; a pint or more of finely chopped vegetables; 1 gallon of water; 4 tablespoonfuls of Bovril

From The exhibition cookery book, 1900

This soup can be thickened with butter rolled in flour.

Presented as published in 1900. 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

461Calories

22 gProtein

82 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories461 kcal

Protein22 g

Carbohydrates82 g

Fiber27 g

Sugars22 g

Total Fat10 g

Saturated Fat4 g

Monounsaturated Fat2.6 g

Polyunsaturated Fat1.7 g

Omega-30.2 g

Cholesterol5.9 mg

Sodium15707 mg

Potassium1285 mg

Calcium469 mg

Iron7.5 mg

Magnesium234 mg

Phosphorus413 mg

Zinc2.5 mg

Copper0.8 mg

Manganese20 mg

Vitamin D0 mcg

Vitamin C14 mg

Vitamin A783 mcg

Vitamin E5.3 mg

Vitamin K130 mcg

Vitamin B60.5 mg

Vitamin B120.6 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.7 mg

Niacin (B3)6.4 mg

Folate98 mcg

Choline166 mg

Caffeine0 mg

Water4090 g

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 55. The excerpt below is the record exactly as published.

BEEF SOUP (Clear). Sew up loosely in a muslin bag 6 or 8 cloves, 12 allspice, and a small blade of mace. Put this with a pint or more of finely chopped vegetables of any kind available (the greater the mixture the better) into J gallon of water, and boll slowly *for an hour or more. Kemove the spice bag, and stir in 4 tablespoonfuls of Bovril

Cook this with the app: pantry check, scaling, and the assistant.