Clear Soup
From Buckmaster's cookery, 1887
Ensure stock is free from fat.
Presented as published in 1887. 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
137Calories
9 gProtein
15 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories137 kcal
Protein9.3 g
Carbohydrates15 g
Fiber6.7 g
Sugars12 g
Total Fat5 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium144 mg
Potassium863 mg
Calcium133 mg
Iron1.7 mg
Magnesium40 mg
Phosphorus189 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1 mcg
Vitamin C36 mg
Vitamin A581 mcg
Vitamin E0.9 mg
Vitamin K8.1 mcg
Vitamin B60.5 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.6 mg
Folate107 mcg
Choline152 mg
Caffeine0 mg
Water279 g
As published
This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 53. The excerpt below is the record exactly as published.
CLEAR SOUP. TO MAKE TWO QUARTS. Ingredients. Stock. Gravy Beef. Carrots. Turnips. Leeks. Cabbage Lettuce. Green Peas. Eggs. 1. Put two quarts of stock
Cook this with the app: pantry check, scaling, and the assistant.