English Clear Soup

Name: English Clear Soup
Ingredients: 3 to 4 pounds of gravy beef; 3 or 4 quarts of cold water; 2 carrots; 2 turnips; half a head of celery; 1 bunch of savoury herbs; 4 cloves; 2 blades of mace; some peppercorns; salt to taste

From Wholesome cookery, 1887

Ensure the soup is clear; avoid boiling.

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

4149Calories

240 gProtein

43 gCarbs

330 gFat

Full nutrition (34 nutrients)

Calories4149 kcal

Protein240 g

Carbohydrates43 g

Fiber15 g

Sugars18 g

Total Fat330 g

Saturated Fat134 g

Monounsaturated Fat143 g

Polyunsaturated Fat13 g

Omega-30.1 g

Cholesterol1007 mg

Sodium1105 mg

Potassium4903 mg

Calcium448 mg

Iron28 mg

Magnesium353 mg

Phosphorus2238 mg

Zinc50 mg

Copper1.4 mg

Manganese13 mg

Vitamin D0 mcg

Vitamin C71 mg

Vitamin A1004 mcg

Vitamin E2.6 mg

Vitamin K44 mcg

Vitamin B65 mg

Vitamin B1236 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)2.3 mg

Niacin (B3)50 mg

Folate268 mcg

Choline18 mg

Caffeine0 mg

Water3961 g

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 5. The excerpt below is the record exactly as published.

English Clear Soup. 3 to 4 pounds of gravy beef Cut the meat into pieces, and fry them in a little butter to colour them ; SOUPS. 11 put them into 3 or 4 quarts of cold water, let them simmer, and skim carefully. When no scum is left, put into the saucepan 2 carrots, 2 turnips, half a head of celery, 1 bunch of savoury herbs, 4 cloves, 2 blades of mace, some peppercorns, and salt to taste

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