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Beef Soup with Marrow Balls
From Cookery for every household, 1914
Serves 6
The meat and vegetables can be served separately or used to make a second stock.
Presented as published in 1914. 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
267Calories
34 gProtein
9 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories267 kcal
Protein34 g
Carbohydrates8.7 g
Fiber2.7 g
Sugars5 g
Total Fat11 g
Saturated Fat4.2 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol100 mg
Sodium149 mg
Potassium845 mg
Calcium75 mg
Iron3.7 mg
Magnesium48 mg
Phosphorus354 mg
Zinc8.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C10 mg
Vitamin A169 mcg
Vitamin E0.4 mg
Vitamin K5 mcg
Vitamin B61 mg
Vitamin B123.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)8.6 mg
Folate33 mcg
Choline98 mg
Caffeine0 mg
Water389 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 63. The excerpt below is the record exactly as published.
Beef Soup with Marrow Balls 2 lbs. shin of beef. About 2 qts. cold water. 2 onions. 2 carrots. 1 turnip. Choose a piece of meat with the marrow bone. Take out the marrow and reserve if for making the 3 or 4 sticks of celery. 2 or 3 leeks. A bunch of herbs. Salt
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