Brown Stock Soup

Name: Brown Stock Soup
Ingredients: 10 Ibs. beef and bone; 8 qts. water; i tsp. peppercorns; 12 cloves; 4 bay leaves; i c. each carrots, onion, celery, turnip

From A laboratory manual of foods and cookery, 1916

Presented as published in 1916. 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

9112Calories

1356 gProtein

42 gCarbs

402 gFat

Full nutrition (34 nutrients)

Calories9112 kcal

Protein1356 g

Carbohydrates42 g

Fiber21 g

Sugars1.4 g

Total Fat402 g

Saturated Fat139 g

Monounsaturated Fat141 g

Polyunsaturated Fat18 g

Omega-33.8 g

Cholesterol3946 mg

Sodium1528 mg

Potassium7578 mg

Calcium860 mg

Iron134 mg

Magnesium1009 mg

Phosphorus6600 mg

Zinc241 mg

Copper5 mg

Manganese37 mg

Vitamin D9.1 mcg

Vitamin C1.1 mg

Vitamin A465 mcg

Vitamin E39 mg

Vitamin K89 mcg

Vitamin B64.8 mg

Vitamin B1284 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)6.8 mg

Niacin (B3)75 mg

Folate19 mcg

Choline23 mg

Caffeine0 mg

Water10391 g

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson. The excerpt below is the record exactly as published.

Brown Stock Soup Ingredients : 10 Ibs. beef and bone 8 qts. water i tsp. peppercorns 12 cloves 4 bay leaves parsley i c. each carrots, onion, celery, turnip

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