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Ox-Tail Soup

Name: Ox-Tail Soup
Yield: 8 servings
Ingredients: Two ox-tails; two slices of ham; one ounce of butter; two carrots; two turnips; three onions; one leek; one head of celery; one bunch of savory herbs; pepper; a tablespoonful of salt; two tablespoonfuls of catsup; one-half glass of port wine; three quarts of water

From Original White House Cookbook, 1887

Serves 8

Presented as published in 1887. 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

69Calories

3 gProtein

11 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories69 kcal

Protein3 g

Carbohydrates11 g

Fiber2.3 g

Sugars6 g

Total Fat3.5 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.1 g

Cholesterol12 mg

Sodium1062 mg

Potassium322 mg

Calcium50 mg

Iron0.4 mg

Magnesium20 mg

Phosphorus59 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0.1 mcg

Vitamin C13 mg

Vitamin A126 mcg

Vitamin E0.2 mg

Vitamin K2.4 mcg

Vitamin B60.2 mg

Vitamin B120.1 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.7 mg

Folate32 mcg

Choline13 mg

Caffeine0 mg

Water482 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 14. The excerpt below is the record exactly as published.

OX-TAIL SOUP. Two ox-tails, two slices of ham, one ounce of butter, two carrots, two turnips, three onions,' one leek, one head of celery, one bunch of savory herbs, pepper, a tablespoonful of salt, two tablespoonfuls of catsup, one- half glass of port wine, three quarts of water

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