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Oxtail Soup
From Consult me, 1902
Serves 6
Presented as published in 1902. 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
79Calories
2 gProtein
12 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories79 kcal
Protein1.5 g
Carbohydrates12 g
Fiber3.1 g
Sugars3.5 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium50 mg
Potassium265 mg
Calcium59 mg
Iron1 mg
Magnesium29 mg
Phosphorus42 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C7 mg
Vitamin A89 mcg
Vitamin E1.3 mg
Vitamin K10 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate15 mcg
Choline8 mg
Caffeine0 mg
Water711 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 358. The excerpt below is the record exactly as published.
OXTAIL SOUP. — Joint the tails, and let them soak for some time in warm water. Put into a gallon stew- OYS 287 OYS pan 8 doves, 2 or 3 onions ; allspice and black pepper, of each J a dr, ; cayenne pepper, 1 dr. ; cover with cold water ; skim as long as any scum rises ; cover the pan very dose, and simmer till the meat becomes tender, and will easily leave the bones. A table-spoonful of mushroom ketchup and a glass of wine
Cook this with the app: pantry check, scaling, and the assistant.