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Invalid's Soup
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
This soup is suitable for invalids.
Presented as published in 1898. 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
141Calories
10 gProtein
13 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories141 kcal
Protein10 g
Carbohydrates13 g
Fiber0.9 g
Sugars0.5 g
Total Fat5.9 g
Saturated Fat2.7 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.2 g
Cholesterol10 mg
Sodium2148 mg
Potassium204 mg
Calcium14 mg
Iron1.7 mg
Magnesium5.7 mg
Phosphorus81 mg
Zinc2.4 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A2.3 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2 mg
Folate5 mcg
Choline14 mg
Caffeine0 mg
Water203 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 17. The excerpt below is the record exactly as published.
Invalid's Soup. — Take a fowl or rabbit, if aged no matter, cut it to pieces, bones and all, while fresh, with a chopper, and pound the mass in a mortar. Chop up also two pounds of the best fresh lean gravy beef, season with pepper and salt, mix the two meats together and give them a few turns in a roomy stewpan with enough melted clarified suet and broth to draw the glaze. Now add little by little the whole of the vegetable stock, stirring well all the time. Boil (adding water now and then to make good the loss of liquid by evaporation
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Cook this with the app: pantry check, scaling, and the assistant.