Ox-Tail Soup

Name: Ox-Tail Soup
Ingredients: three onions; three carrots; one turnip; a head of celery; parsley; thyme; a bay-leaf; whole pepper; three or four cloves; a rasher of lean bacon

From Little French dinners, 1898

Presented as published in 1898. 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

406Calories

12 gProtein

95 gCarbs

4 gFat

Full nutrition (34 nutrients)

Calories406 kcal

Protein12 g

Carbohydrates95 g

Fiber27 g

Sugars34 g

Total Fat3.9 g

Saturated Fat1.2 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat1.1 g

Omega-30.1 g

Cholesterol0 mg

Sodium243 mg

Potassium2145 mg

Calcium430 mg

Iron5.9 mg

Magnesium167 mg

Phosphorus296 mg

Zinc2.1 mg

Copper0.7 mg

Manganese13 mg

Vitamin D0 mcg

Vitamin C78 mg

Vitamin A1513 mcg

Vitamin E2.9 mg

Vitamin K88 mcg

Vitamin B61.1 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.8 mg

Folate200 mcg

Choline52 mg

Caffeine0 mg

Water712 g

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 33. The excerpt below is the record exactly as published.

three onions, three carrots, one turnip, a head of celery (if obtainable), parsley, thyme, a bay-leaf, whole pepper, three or four cloves, and a rasher of lean bacon

Cook this with the app: pantry check, scaling, and the assistant.