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Good Calf's Head Soup

Name: Good Calf's Head Soup
Yield: 10 servings
Ingredients: six to seven pounds of the thick part of a shin of beef; a little lean ham; five quarts of water; an ounce of salt; one large onion

From Modern cookery, in all its branches, 1884

Serves 10

This recipe is noted as not expensive.

Presented as published in 1884. 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

420Calories

59 gProtein

2 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories420 kcal

Protein59 g

Carbohydrates1.5 g

Fiber0.3 g

Sugars0.8 g

Total Fat20 g

Saturated Fat7.6 g

Monounsaturated Fat9.3 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol181 mg

Sodium1334 mg

Potassium947 mg

Calcium57 mg

Iron5.9 mg

Magnesium61 mg

Phosphorus572 mg

Zinc15 mg

Copper0.3 mg

Manganese0 mg

Vitamin D0.3 mcg

Vitamin C1.1 mg

Vitamin A3.1 mcg

Vitamin E0.5 mg

Vitamin K3.9 mcg

Vitamin B61.5 mg

Vitamin B127.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)15 mg

Folate17 mcg

Choline170 mg

Caffeine0 mg

Water679 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 53. The excerpt below is the record exactly as published.

GOOD calf’s HEAD SOUP. (Not expensive ,) Stew down from six to seven pounds of the thick part of a shin of beef with a little lean ham, or a slice of hung beef, or of Jewish beef, trimmed free from the smoky edges, in five quarts of water until re- duced nearly half, with the addition, when it first begins to boil, of an ounce of salt, a large bunch of savoury herbs, one large onion

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