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Oxtail Soup
From San Rafael cook book, 1906, 1906
Serves 6
Presented as published in 1906. 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
74Calories
4 gProtein
10 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories74 kcal
Protein3.6 g
Carbohydrates9.7 g
Fiber2.5 g
Sugars1.6 g
Total Fat2.3 g
Saturated Fat0.7 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol7.3 mg
Sodium31 mg
Potassium129 mg
Calcium41 mg
Iron1.1 mg
Magnesium22 mg
Phosphorus38 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C3.3 mg
Vitamin A86 mcg
Vitamin E0.2 mg
Vitamin K2.7 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate11 mcg
Choline4.3 mg
Caffeine0 mg
Water513 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 6. The excerpt below is the record exactly as published.
OXTAIL SOUP — Miss H. Pregge. Separate the joints of 2 oxtails; put them into a frying pan with ^ little butter and fry them nice and brown; add 1 onion and 1 carrot ■and fry brown also. Then put all into a soup kettle with about 3 qts. x)f water, let simmer slowly, add a few cloves and a -blade of mace, also a little barley, and cook well. If desired add a little sherry wine
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