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Mutton Soup
From The household (of the Detroit free press), 1886
Serves 4
Presented as published in 1886. 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
35Calories
2 gProtein
4 gCarbs
2 gFat
Full nutrition (32 nutrients)
Calories35 kcal
Protein1.8 g
Carbohydrates3.6 g
Fiber0.2 g
Sugars0.4 g
Total Fat1.5 g
Saturated Fat0.7 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol5.3 mg
Sodium6.9 mg
Potassium36 mg
Calcium19 mg
Iron0.5 mg
Magnesium4.7 mg
Phosphorus23 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C0.2 mg
Vitamin A3.4 mcg
Vitamin E0 mg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate7.5 mcg
Choline1.4 mg
Water11 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 514. The excerpt below is the record exactly as published.
MUTTON SOUP. Boil a leg of mutton three hours, season with salt and pepper, add a teaspoonful summer savory ; make a batter of one egg, two tablespoon- fuls milk, two of flour
Cook this with the app: pantry check, scaling, and the assistant.