gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Clear Soup
From Recipes for the million, 1891
Serves 10
Presented as published in 1891. 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
61Calories
2 gProtein
11 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories61 kcal
Protein2.1 g
Carbohydrates11 g
Fiber0.8 g
Sugars0.1 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium39 mg
Potassium219 mg
Calcium59 mg
Iron0.5 mg
Magnesium31 mg
Phosphorus60 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C36 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K54 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.8 mcg
Choline3.5 mg
Caffeine0 mg
Water689 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 204. The excerpt below is the record exactly as published.
a pound of salt beef or pork, put it into a saucepan with six quarts of cold water, and boil it for three-quarters of an hour over a slow fire. When the meat is done, cut into slices some carrots, turnips, potatoes, and a cabbage, and boil these with the meat an hour longer ; then thicken with a pint of oatmeal, added gradually, and stir it well for ten minutes without intermis- sion. Season with pepper
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