Bone Soup

Name: Bone Soup
Ingredients: Bones; 2 Carrots; 2 Onions; 1 Turnip; Parsley; Celery; Pepper; Salt; Milk

From Household cookery and laundry work, 1882

Presented as published in 1882. 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

426Calories

16 gProtein

77 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories426 kcal

Protein16 g

Carbohydrates77 g

Fiber17 g

Sugars36 g

Total Fat9.4 g

Saturated Fat5 g

Monounsaturated Fat1.9 g

Polyunsaturated Fat0.7 g

Omega-30.1 g

Cholesterol29 mg

Sodium247 mg

Potassium1940 mg

Calcium577 mg

Iron3.4 mg

Magnesium133 mg

Phosphorus461 mg

Zinc2.3 mg

Copper0.5 mg

Manganese3.9 mg

Vitamin D2.3 mcg

Vitamin C61 mg

Vitamin A1087 mcg

Vitamin E1.2 mg

Vitamin K58 mcg

Vitamin B60.9 mg

Vitamin B121.3 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.5 mg

Niacin (B3)2.1 mg

Folate156 mcg

Choline75 mg

Caffeine0 mg

Water738 g

As published

This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 6. The excerpt below is the record exactly as published.

BONE SOUP. Bones. 2 Carrots. 2 Onions. 1 Turnip. Parsley. Celery. Pepper and Salt. Milk

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