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Old Scotch Brown Soup
From The thorough good cook, 1895
Serves 3
Without the steak, this is plain brown soup.
Presented as published in 1895. 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
92 gProtein
7 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories603 kcal
Protein92 g
Carbohydrates7 g
Fiber2.3 g
Sugars2.6 g
Total Fat24 g
Saturated Fat8.2 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat1.9 g
Omega-30.2 g
Cholesterol236 mg
Sodium244 mg
Potassium1482 mg
Calcium29 mg
Iron9.6 mg
Magnesium101 mg
Phosphorus795 mg
Zinc13 mg
Copper0.5 mg
Manganese0.2 mg
Vitamin D0.6 mcg
Vitamin C6.7 mg
Vitamin A212 mcg
Vitamin E4.3 mg
Vitamin K6.9 mcg
Vitamin B61.1 mg
Vitamin B126.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)13 mg
Folate9.6 mcg
Choline5.3 mg
Caffeine0 mg
Water193 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 73. The excerpt below is the record exactly as published.
Old Scotch Brown Soup. Make the stock as directed for beef broth (No. 17), but brown the meat a little more, and, when ready, put with it two pounds of rump steak, cut rather small and browned in a frying-pan, but drained from the frying-fat. Simmer the steak in the soup for an hour ; strain it ; add a small glassful of catsup, with salt, pepper, and a dust of cayenne ; slip toasted sippets
Cook this with the app: pantry check, scaling, and the assistant.