Brown Soup

Name: Brown Soup
Ingredients: Make stock of beef; add carrot; turnip; onion; a small quantity of cinnamon; and mace; add force-meat balls of sausage; small blocks of pork fried; Thicken with flour.

From Cooks in clover, 1889

Presented as published in 1889. 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

443Calories

38 gProtein

33 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories443 kcal

Protein38 g

Carbohydrates33 g

Fiber6.7 g

Sugars19 g

Total Fat18 g

Saturated Fat5.4 g

Monounsaturated Fat6.4 g

Polyunsaturated Fat2 g

Omega-30.1 g

Cholesterol111 mg

Sodium237 mg

Potassium1327 mg

Calcium121 mg

Iron1.8 mg

Magnesium76 mg

Phosphorus453 mg

Zinc4 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D0.9 mcg

Vitamin C47 mg

Vitamin A504 mcg

Vitamin E0.7 mg

Vitamin K8.6 mcg

Vitamin B61.5 mg

Vitamin B121.1 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)10 mg

Folate114 mcg

Choline101 mg

Caffeine0 mg

Water413 g

As published

This recipe was extracted from Cooks in clover (1889), page 7. The excerpt below is the record exactly as published.

Brown Soup. — Make stock of beef; add carrot, turnip, onion, and a small quantity of cinnamon and mace. Strain off, add force-meat balls of sau- sage and small blocks of pork fried. Thicken with flour.

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