Ox-Tail Soup

Name: Ox-Tail Soup
Ingredients: Take two tails; a chopped onion; a chopped carrot; Use spices and sweet herbs, if you prefer.; Thicken with browned flour.

From Cooks in clover, 1889

Presented as published in 1889. 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

85Calories

2 gProtein

20 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories85 kcal

Protein2.2 g

Carbohydrates20 g

Fiber4.2 g

Sugars9.2 g

Total Fat0.3 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium47 mg

Potassium411 mg

Calcium54 mg

Iron0.5 mg

Magnesium22 mg

Phosphorus65 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C15 mg

Vitamin A501 mcg

Vitamin E0.4 mg

Vitamin K8.5 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.8 mg

Folate40 mcg

Choline14 mg

Caffeine0 mg

Water187 g

As published

This recipe was extracted from Cooks in clover (1889), page 7. The excerpt below is the record exactly as published.

Ox-Tail Soup.— Take two tails, divide them at the joints, and soak them in warm water. Put them into cold water in a gallon pot or stew pan. Skim off the froth carefully. When the meat is boiled I to shreds, take out the bones and add a chopped I onion and carrot. Use spices and sweet herbs, if you 1 prefer. Thicken with browned flour.

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