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Clear Soup

Name: Clear Soup
Yield: 7 servings
Ingredients: Four pounds of beef; two quarts of water; two onions; three stalks of celery; salt; pepper

From Dora's cook book, 1888

Serves 7

Presented as published in 1888. 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

394Calories

56 gProtein

1 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories394 kcal

Protein56 g

Carbohydrates0.6 g

Fiber0 g

Sugars0 g

Total Fat19 g

Saturated Fat7.2 g

Monounsaturated Fat8.8 g

Polyunsaturated Fat0.9 g

Omega-30 g

Cholesterol171 mg

Sodium196 mg

Potassium916 mg

Calcium52 mg

Iron5.6 mg

Magnesium56 mg

Phosphorus538 mg

Zinc14 mg

Copper0.2 mg

Manganese0 mg

Vitamin D0.3 mcg

Vitamin C0 mg

Vitamin A2.6 mcg

Vitamin E0.5 mg

Vitamin K3.6 mcg

Vitamin B61.4 mg

Vitamin B126.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)14 mg

Folate13 mcg

Choline159 mg

Caffeine0 mg

Water468 g

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 2. The excerpt below is the record exactly as published.

CLEAR SOUP. Four pounds of beef, two quarts of water ; boil slowly eight hours’; skim and strain, then add two onions, three stalks of celery, salt and pepper

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