gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free

Left-over Soup

Name: Left-over Soup
Yield: 6 servings
Ingredients: Bones and trimmings from a 6-pound roast of beef.; 2 cold mutton-chops.; The flank end of a sirloin steak, uncooked.; 4 quarts cold water.; 1 tablespoonful salt.; 1 cup cold boiled onions.; 2 stalks celery.; 1 tablespoonful mixed herbs.

From Mrs. Lincoln's Boston cook book, 1884

Serves 6

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

113Calories

15 gProtein

3 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories113 kcal

Protein15 g

Carbohydrates3.4 g

Fiber0.8 g

Sugars1.2 g

Total Fat4.5 g

Saturated Fat0.9 g

Monounsaturated Fat1.1 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol42 mg

Sodium1386 mg

Potassium304 mg

Calcium38 mg

Iron1.6 mg

Magnesium24 mg

Phosphorus143 mg

Zinc3 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C1 mg

Vitamin A0.3 mcg

Vitamin E0.1 mg

Vitamin K0.6 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.9 mg

Folate6.5 mcg

Choline22 mg

Caffeine0 mg

Water725 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 82. The excerpt below is the record exactly as published.

Left-over Soup. Bones and trimmings from a 6- 4 cloves. pound roast of beef. 2 cold mutton-chops. The flank end of a sirloin steak, 4 peppercorns. 1 cold fried egg. 2 baked apples. uncooked. 4 quarts cold water. 1 tablespoonful salt. 1 cup cold boiled onions. 2 stalks celery. 1 tablespoonful mixed herbs.

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