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Knuckle of Veal Soup
From The Cook County cook book, 1912
Serves 10
Recipe by Mabel Sturtevant, Chicago, IL.
Presented as published in 1912. 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
52Calories
4 gProtein
7 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories52 kcal
Protein3.9 g
Carbohydrates7.2 g
Fiber1.6 g
Sugars3.7 g
Total Fat0.9 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Cholesterol7.9 mg
Sodium192 mg
Potassium228 mg
Calcium25 mg
Iron0.2 mg
Magnesium12 mg
Phosphorus57 mg
Zinc0.5 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C10 mg
Vitamin A100 mcg
Vitamin E0.1 mg
Vitamin K1.8 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate26 mcg
Choline13 mg
Caffeine0 mg
Water91 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 143. The excerpt below is the record exactly as published.
KNUCKLE OF VEAL SOUP.— Cut in slices J4 lb. ham, and put in bottom of pot; crack the bones of a knuckle and cut up 1 set of calf's feet and put on top of ham; let this brown a little, then add 2 gals, cold water, and boil slowly 4 hrs. Chop fine, 3 onions, 2 turnips, 1 bunch of celery and 2 carrots and add. Season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.