dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free

English Beef Soup

Name: English Beef Soup
Yield: 1 servings
Ingredients: Cut beef in small pieces; 2 onions; 3 tablespoons of flour; a bay leaf

From The Cook County cook book, 1912

Serves 1

Recipe by Mrs. C. E. Jefferson, Maywood, IL.

Presented as published in 1912. 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

510Calories

49 gProtein

47 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories510 kcal

Protein49 g

Carbohydrates47 g

Fiber5.2 g

Sugars13 g

Total Fat15 g

Saturated Fat5.7 g

Monounsaturated Fat6.9 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol132 mg

Sodium145 mg

Potassium1143 mg

Calcium106 mg

Iron6.5 mg

Magnesium77 mg

Phosphorus525 mg

Zinc11 mg

Copper0.3 mg

Manganese0.6 mg

Vitamin D0.2 mcg

Vitamin C22 mg

Vitamin A3.5 mcg

Vitamin E0.4 mg

Vitamin K4 mcg

Vitamin B61.5 mg

Vitamin B125.2 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.6 mg

Niacin (B3)13 mg

Folate106 mcg

Choline141 mg

Caffeine0 mg

Water410 g

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 120. The excerpt below is the record exactly as published.

ENGLISH BEEF SOUP.— Cut beef in small pieces, 2 onions, sliced, and fried in beef fat until brown, 3 tablespoons of flour, cook brown, with onions. Brown a little meat; add water and simmer 3 hrs.; add a bay leaf

Cook this with the app: pantry check, scaling, and the assistant.