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Family Soup
From Cassell's dictionary of cookery, 1892
Serves 12
Sufficient for twelve persons. Cost: 6d. per quart.
Presented as published in 1892. 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
389Calories
18 gProtein
21 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories389 kcal
Protein18 g
Carbohydrates21 g
Fiber2.3 g
Sugars2.2 g
Total Fat25 g
Saturated Fat9.8 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol68 mg
Sodium221 mg
Potassium796 mg
Calcium67 mg
Iron2.2 mg
Magnesium50 mg
Phosphorus221 mg
Zinc3.4 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.1 mcg
Vitamin C49 mg
Vitamin A86 mcg
Vitamin E0.2 mg
Vitamin K47 mcg
Vitamin B60.7 mg
Vitamin B122.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.4 mg
Folate27 mcg
Choline20 mg
Caffeine0 mg
Water525 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 509. The excerpt below is the record exactly as published.
Pamily Soup. — Peel and slice two pounds of potatoes, two carrots, a turnip, and a middle- sized onion. Put the onion into a frying-pan with two pounds of soup beef and half a pound of lean bacon also sliced; add a small cabbage well chopped, and fry till the meat is slightly browned. Drain from the fat, put the meat and sliced vegetables into a stewpan with two quarts of water
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