nut-freesoy-freefish-freeshellfish-free
Mutton Soup
From The new home cook book, 1896
Serves 1
Presented as published in 1896. 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
212Calories
13 gProtein
15 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories212 kcal
Protein13 g
Carbohydrates15 g
Fiber0.7 g
Sugars1.7 g
Total Fat11 g
Saturated Fat4.2 g
Monounsaturated Fat4 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol207 mg
Sodium98 mg
Potassium212 mg
Calcium103 mg
Iron2.7 mg
Magnesium25 mg
Phosphorus189 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.3 mcg
Vitamin C0.7 mg
Vitamin A94 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.7 mg
Folate53 mcg
Choline152 mg
Caffeine0 mg
Water82 g
As published
This recipe was extracted from The new home cook book (1896), page 26. The excerpt below is the record exactly as published.
MUTTON SOUP. Mrs. Whitehead. Boil a leg of mutton three hours ; season to your taste with salt and pepper, and add one teaspoon of summer savory; make a batter of one egg, two tablespoons of milk, two tablespoons of flour
Cook this with the app: pantry check, scaling, and the assistant.