dairy-freenut-freeegg-freesoy-freeshellfish-free
Ox Tail Soup
From Kentucky receipt book, 1903
Serves 6
Presented as published in 1903. 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
131Calories
7 gProtein
12 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories131 kcal
Protein7.4 g
Carbohydrates12 g
Fiber0.3 g
Sugars4.1 g
Total Fat3.2 g
Saturated Fat0.9 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol11 mg
Sodium353 mg
Potassium286 mg
Calcium10 mg
Iron0.8 mg
Magnesium14 mg
Phosphorus77 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A2.8 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4 mg
Folate12 mcg
Choline23 mg
Caffeine0 mg
Water236 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 13. The excerpt below is the record exactly as published.
Ox Tail Soup. Take 1 ox tail, cut into small pieces and put in soup kettle, add to it 3 pints of good soup stock. Cook 1 hour, then add 1 teaspoon of Worcestershire sauce, pepper and salt, 1 tablespoon of barley and % glass of sherry wine
Cook this with the app: pantry check, scaling, and the assistant.