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Cheshire Soup
From Cassell's dictionary of cookery, 1892
Serves 8
This recipe dates back to the sixteenth century.
Presented as published in 1892. 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
54Calories
6 gProtein
4 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories54 kcal
Protein5.8 g
Carbohydrates3.7 g
Fiber0.7 g
Sugars1.6 g
Total Fat1.9 g
Saturated Fat0.7 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol17 mg
Sodium42 mg
Potassium153 mg
Calcium29 mg
Iron0.6 mg
Magnesium14 mg
Phosphorus64 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate8.4 mcg
Choline18 mg
Caffeine0 mg
Water529 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1856. The excerpt below is the record exactly as published.
Put a hock of beef into a gallon of j cold water, simmer it gently for six houi-Si, j taking care that it is well skimmed. Put in I some thjTne, sweet marjoram, and celery, all 1 tied in a bunch, as also a couple of onions cut I fine. Skim off all the fat, and season with pepper and salt and a little ketchup
Cook this with the app: pantry check, scaling, and the assistant.