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Meat Soup
From The encyclopaedia of practical cookery, 1892
Serves 2
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
347Calories
60 gProtein
0 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories347 kcal
Protein60 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat10 g
Saturated Fat5 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol200 mg
Sodium174 mg
Potassium810 mg
Calcium40 mg
Iron6.5 mg
Magnesium62 mg
Phosphorus472 mg
Zinc15 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A6.8 mcg
Vitamin E0.3 mg
Vitamin K3.2 mcg
Vitamin B60.9 mg
Vitamin B125.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)14 mg
Folate16 mcg
Choline195 mg
Caffeine0 mg
Water1100 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 486. The excerpt below is the record exactly as published.
Meat Soup. — Cut into small pieces lib. of lean Meat, either beef or mutton, or both in equal quantities, put it into a saucepan with 2qts. of water, and let it simmer very gently, skimming off any scum that rises, till the broth is reduced to 1 pint ; strain, and season to taste with salt
Cook this with the app: pantry check, scaling, and the assistant.