Mutton Soup
From Home dissertations, 1891
If you dislike the flavor from onions and sage, remove the meat before adding them.
Presented as published in 1891. 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
490Calories
14 gProtein
109 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories490 kcal
Protein14 g
Carbohydrates109 g
Fiber23 g
Sugars14 g
Total Fat2.2 g
Saturated Fat0.8 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium22 mg
Potassium778 mg
Calcium190 mg
Iron4.7 mg
Magnesium133 mg
Phosphorus313 mg
Zinc2.9 mg
Copper0.6 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A18 mcg
Vitamin E0.5 mg
Vitamin K99 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.3 mg
Folate95 mcg
Choline59 mg
Caffeine0 mg
Water278 g
As published
This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 67. The excerpt below is the record exactly as published.
MUTTON SOUP. An excellent mutton soup : Take a leg of mutton, trim off all the fat you can get at ; put it, whole, in a kettle, cover it well with cold water, and set over the fire. When it boils, add salt enough to taste well ; half a cup of pearl barley ; let it boil four hours, keep- ing it covered with water all the time. About an hour before dinner-time, add two medium- sized onions, a sprig of sage
Cook this with the app: pantry check, scaling, and the assistant.