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Fifteen-Minute Soup

Name: Fifteen-Minute Soup
Yield: 4 servings
Ingredients: two pounds of choice round steak; two pints of cold water; a little salt; pepper; a small onion sliced thin; a few sprigs of parsley; a couple of teaspoonfuls of sugar; a tablespoonful of butter

From The Times cook book, no. 2, 1905

Serves 4

Presented as published in 1905. 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

459Calories

47 gProtein

6 gCarbs

29 gFat

Full nutrition (33 nutrients)

Calories459 kcal

Protein47 g

Carbohydrates5.6 g

Fiber0.6 g

Sugars3.7 g

Total Fat29 g

Saturated Fat10 g

Monounsaturated Fat11 g

Polyunsaturated Fat1 g

Cholesterol173 mg

Sodium138 mg

Potassium797 mg

Calcium62 mg

Iron4 mg

Magnesium56 mg

Phosphorus463 mg

Zinc8.8 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C2.8 mg

Vitamin A0 mcg

Vitamin E0.8 mg

Vitamin K3.3 mcg

Vitamin B61.4 mg

Vitamin B123.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)14 mg

Folate32 mcg

Choline198 mg

Caffeine0 mg

Water422 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 24. The excerpt below is the record exactly as published.

FIFTEEX-MIXUTE SOUP. Mrs. T. F. McGamant, Xo. 121 East Avenue 45.— Take two pounds of choice round steak, have it ground as for Hamburger; put into a. stew pan and add two pints of cold water, a lit- tle salt, pepper, a small onion sliced thin, or, better, grated, and a few sprigs of parsley. Boil briskly for fifteen minutes, or longer, if you have time. Pour off the liquid, add a couple of teaspoonfuls of sugar, a tablespoon- ful of butt

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