Ox Tail Soup

Name: Ox Tail Soup
Ingredients: an ox-tail; 3 sliced onions; 2 carrots; 2 lbs. lean beef; 4 qts. cold water; salt; pepper; browned flour

From The Memorial Hall cook book, 1919

Presented as published in 1919. 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

1599Calories

202 gProtein

54 gCarbs

66 gFat

Full nutrition (34 nutrients)

Calories1599 kcal

Protein202 g

Carbohydrates54 g

Fiber11 g

Sugars25 g

Total Fat66 g

Saturated Fat25 g

Monounsaturated Fat31 g

Polyunsaturated Fat3.4 g

Omega-30.1 g

Cholesterol599 mg

Sodium700 mg

Potassium4080 mg

Calcium270 mg

Iron21 mg

Magnesium241 mg

Phosphorus2041 mg

Zinc50 mg

Copper0.9 mg

Manganese0.8 mg

Vitamin D0.9 mcg

Vitamin C40 mg

Vitamin A1011 mcg

Vitamin E2.5 mg

Vitamin K30 mcg

Vitamin B65.7 mg

Vitamin B1224 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)2.1 mg

Niacin (B3)52 mg

Folate154 mcg

Choline596 mg

Caffeine0 mg

Water1144 g

As published

This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 4. The excerpt below is the record exactly as published.

Ox Tail Soup Cut an ox- tail into joints, and fry brown in soup-pot, in good dripping. Remove, and fry 3 sliced onions and 2 carrots in the fat. Drop in some thyme and parsley, tied in a lace bag. Add the tail and 2 lbs. lean beef cut in strips. Sprinkle with 2 grated carrots, add 4 qts. cold water, and boil slowly 4 hrs. Strain, add salt and pepper, and thicken with browned flour

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