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Ox Tail Soup
From Magnet users cook book, 1920
Serves 4
Recipe by Mrs. S. J. Schelly, Brantford, Ont.
Presented as published in 1920. 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
40Calories
3 gProtein
6 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories40 kcal
Protein2.6 g
Carbohydrates6.4 g
Fiber1.5 g
Sugars3 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol5.4 mg
Sodium31 mg
Potassium163 mg
Calcium26 mg
Iron0.3 mg
Magnesium11 mg
Phosphorus30 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C4.5 mg
Vitamin A251 mcg
Vitamin E0.3 mg
Vitamin K4.1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate13 mcg
Choline4.9 mg
Caffeine0 mg
Water300 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 6. The excerpt below is the record exactly as published.
OX TAIL SOUP—Ox tails, 1; water, 1 or 2 quarts; carrots, cut, 2; onion, cut, 1. Pepper and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.