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Bone Soup
From Tried favourites cookery book, 1909
Serves 2
Presented as published in 1909. 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
512Calories
11 gProtein
114 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories512 kcal
Protein11 g
Carbohydrates114 g
Fiber8.3 g
Sugars8 g
Total Fat1.5 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium4911 mg
Potassium730 mg
Calcium165 mg
Iron7.2 mg
Magnesium77 mg
Phosphorus208 mg
Zinc1.9 mg
Copper0.5 mg
Manganese3 mg
Vitamin D0 mcg
Vitamin C40 mg
Vitamin A307 mcg
Vitamin E0.6 mg
Vitamin K230 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.1 mg
Niacin (B3)5.4 mg
Folate339 mcg
Choline17 mg
Caffeine0 mg
Water528 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 11. The excerpt below is the record exactly as published.
Bone Soup. Bones Cooked or Uncooked, but it is better not to mi.v raAV and cooked bones. Bleak them and put in saucepan Avith 1^ pints cold Avaler to every 1 lb. of bone. Boil 4 hours at least. Strain. Tlien put in carrot, turnip, and onions, cut small ; parsley, herbs, and \ lb. rice, pepper, salt
Cook this with the app: pantry check, scaling, and the assistant.