Clear Soup Stock
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Presented as published in 1904. 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
4192Calories
568 gProtein
31 gCarbs
193 gFat
Full nutrition (34 nutrients)
Calories4192 kcal
Protein568 g
Carbohydrates31 g
Fiber5.1 g
Sugars13 g
Total Fat193 g
Saturated Fat76 g
Monounsaturated Fat82 g
Polyunsaturated Fat12 g
Omega-30.1 g
Cholesterol2030 mg
Sodium2787 mg
Potassium9606 mg
Calcium673 mg
Iron42 mg
Magnesium700 mg
Phosphorus5739 mg
Zinc116 mg
Copper3.2 mg
Manganese0.9 mg
Vitamin D1.6 mcg
Vitamin C22 mg
Vitamin A14 mcg
Vitamin E6.1 mg
Vitamin K20 mcg
Vitamin B614 mg
Vitamin B1254 mcg
Thiamin (B1)2.5 mg
Riboflavin (B2)6.6 mg
Niacin (B3)179 mg
Folate303 mcg
Choline881 mg
Caffeine0 mg
Water7982 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 47. The excerpt below is the record exactly as published.
three pounds of lean veal, three pounds of lean beef, one slice of ham or a ham-bone, two onions, two stalks of celery. Mince the ham or crack the 173 ham-bone, put the meats and the sea- soning over the fire in six quarts of cold water
Cook this with the app: pantry check, scaling, and the assistant.