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Mutton Soup with Tapioca
From Farm and home cook book and housekeeper's assistant, 1907
Serves 6
Presented as published in 1907. 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
603Calories
40 gProtein
12 gCarbs
43 gFat
Full nutrition (33 nutrients)
Calories603 kcal
Protein40 g
Carbohydrates12 g
Fiber1.4 g
Sugars3.2 g
Total Fat43 g
Saturated Fat19 g
Monounsaturated Fat18 g
Polyunsaturated Fat3.4 g
Cholesterol159 mg
Sodium188 mg
Potassium749 mg
Calcium77 mg
Iron3.8 mg
Magnesium65 mg
Phosphorus391 mg
Zinc8.1 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C8.4 mg
Vitamin A167 mcg
Vitamin E0.1 mg
Vitamin K2.7 mcg
Vitamin B60.4 mg
Vitamin B125.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)14 mg
Folate64 mcg
Choline3.4 mg
Caffeine0 mg
Water845 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 87. The excerpt below is the record exactly as published.
Mutton Soup with Tapioca Put about 3 lbs mutton with as much bone in 4 qts of water, and let simmer at least 5 hours. Then strain and cool, remove layer of fat, and return broth to the fire. Add 1 onion, 2 small carrots, 1 small turnip and 2 stalks celery, all cut fine, and boil until vegetables are very tender. Have ready 4 tablesp tapioca
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