Meat Soup
From Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ..., 1885
Can be kept fresh for a week in cold weather.
Presented as published in 1885. 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
694Calories
120 gProtein
0 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories694 kcal
Protein120 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat20 g
Saturated Fat10 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat1.3 g
Omega-30.2 g
Cholesterol399 mg
Sodium319 mg
Potassium1611 mg
Calcium51 mg
Iron13 mg
Magnesium114 mg
Phosphorus943 mg
Zinc29 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A14 mcg
Vitamin E0.5 mg
Vitamin K6.4 mcg
Vitamin B61.9 mg
Vitamin B1211 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)27 mg
Folate32 mcg
Choline390 mg
Caffeine0 mg
Water1254 g
As published
This recipe was extracted from Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ... (1885) by Henry H. Soule , Seneca, page 16. The excerpt below is the record exactly as published.
Meat Soup. Use one pound of lean meat (cut into pieces the size of an ^g'^ to a quart of water. Put on the fire with the water cold, and let it heat gradually and simmer rather than boil, skimming it constantly and keeping the cover on the pot when this operation is not being performed. If any cooked meat or bones are to be added, this should be done after the soup has cooked three-quarters of an hour. From four and a half to five hours are necessary for the soup to cook. Just before it is done, season with salt
Cook this with the app: pantry check, scaling, and the assistant.