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Clear Soup
From The Portland Woman's Exchange Cook Book, 1913
Serves 8
Mrs. E. T. Chicheley Stevens.
Presented as published in 1913. 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
400Calories
50 gProtein
13 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories400 kcal
Protein50 g
Carbohydrates13 g
Fiber2.7 g
Sugars8.5 g
Total Fat20 g
Saturated Fat6.3 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol158 mg
Sodium213 mg
Potassium1063 mg
Calcium86 mg
Iron5.3 mg
Magnesium64 mg
Phosphorus506 mg
Zinc12 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C14 mg
Vitamin A478 mcg
Vitamin E0.8 mg
Vitamin K14 mcg
Vitamin B61.4 mg
Vitamin B125.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)13 mg
Folate45 mcg
Choline146 mg
Caffeine0 mg
Water734 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 4. The excerpt below is the record exactly as published.
Clear Soup. Cut 4 lbs. of shin of beef into slices. Peel and slice 8 oz. onions; put them into a soup pot with 1 oz. butter and a small lump of sugar. Set on a clear fire and when the onions are of an amber color put the meat in to brown. It must be moved often, so that it may not stick to the pot or burn. Pour in by degrees 4 quarts cold water. Take off the scum as it rises, and when no more appears put in 8 oz. turnips, 1 lb. carrots sliced, 1 oz. salt, 8 cloves, 3 blades mace, dessert- spoon whole peppers, 1 teaspoon thyme, marjorum, winter savory, basil and parsley tied up in a piece of muslin
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