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Lamb Soup
From The encyclopaedia of practical cookery, 1892
Serves 4
The soup should be thick before serving.
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
522Calories
58 gProtein
41 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories522 kcal
Protein58 g
Carbohydrates41 g
Fiber15 g
Sugars9.8 g
Total Fat13 g
Saturated Fat4.4 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat1.4 g
Cholesterol147 mg
Sodium247 mg
Potassium1531 mg
Calcium117 mg
Iron7.1 mg
Magnesium144 mg
Phosphorus659 mg
Zinc11 mg
Copper0.6 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C135 mg
Vitamin A417 mcg
Vitamin E1.3 mg
Vitamin K61 mcg
Vitamin B60.6 mg
Vitamin B125.9 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.8 mg
Niacin (B3)17 mg
Folate279 mcg
Choline64 mg
Caffeine0 mg
Water514 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 128. The excerpt below is the record exactly as published.
21b. or 31b. of ribs of lamb cut up into steaks in a stockpot with some water, add the grated outer rind of two or three young carrots in slices, and cut up also some onions, parsley, lettuce, and turnip, so that there shall be lqt. of them altogether, also 1 pint of green peas and cauliflower - sprigs. Boil well, skimming frequently, and when they are nearly done add another pint of the peas and cauliflower-sprigs
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