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Ox-Tail Soup
From Mrs. Lincoln's Boston cook book, 1884
Serves 8
Presented as published in 1884. 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
32Calories
0 gProtein
4 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories32 kcal
Protein0.5 g
Carbohydrates4 g
Fiber1.3 g
Sugars0.9 g
Total Fat2 g
Saturated Fat0.9 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol1.7 mg
Sodium941 mg
Potassium56 mg
Calcium36 mg
Iron0.4 mg
Magnesium13 mg
Phosphorus8.4 mg
Zinc0.1 mg
Copper0.1 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C1.4 mg
Vitamin A0.3 mcg
Vitamin E0.3 mg
Vitamin K4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate4.2 mcg
Choline3.4 mg
Caffeine0 mg
Water490 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 86. The excerpt below is the record exactly as published.
Ox-Tail Soup. 2 ox-tails. • 1 tablespoonful salt. 1 large onion. 1 tablespoonful mixed herbs. 1 tablespoonful beef drippings. 4 cloves. 4 quarts cold water. 4 peppercorns
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