Calf's Head Soup

Name: Calf's Head Soup
Ingredients: a carrot; a turnip; a small head of celery; three small onions; two large sprigs of parsley; two of thyme; one bay-leaf; one ounce of salt; four cloves; half a pound of lean ham; seven quarts of water

From Catherine Owen's new cook book .., 1885

Presented as published in 1885. 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

573Calories

40 gProtein

81 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories573 kcal

Protein40 g

Carbohydrates81 g

Fiber19 g

Sugars38 g

Total Fat14 g

Saturated Fat4.3 g

Monounsaturated Fat5 g

Polyunsaturated Fat2.3 g

Omega-30.2 g

Cholesterol98 mg

Sodium14341 mg

Potassium2184 mg

Calcium545 mg

Iron5.9 mg

Magnesium231 mg

Phosphorus742 mg

Zinc5.3 mg

Copper1.2 mg

Manganese13 mg

Vitamin D1.4 mcg

Vitamin C78 mg

Vitamin A554 mcg

Vitamin E2.6 mg

Vitamin K104 mcg

Vitamin B61.5 mg

Vitamin B120.8 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.5 mg

Niacin (B3)10 mg

Folate190 mcg

Choline188 mg

Caffeine0 mg

Water7391 g

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 75. The excerpt below is the record exactly as published.

a carrot, a turnip, a small head of celery, three small onions, two large sprigs of parsley, two of thyme, one bay-leaf, one ounce of salt, and four cloves, and unless the flavor is objected to, half a pound of lean ham. On these lay the head ; then add seven quarts of water

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