Oxtail Soup

Name: Oxtail Soup
Ingredients: two large oxtails; one onion; one tablespoon drippings; four quarts cold water; one tablespoon salt; one tablespoon mixed herbs; four cloves; four peppercorns

From Council cook book, 1908

Vegetables cut into fancy shapes can be added after boiling.

Presented as published in 1908. 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

257Calories

4 gProtein

32 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories257 kcal

Protein3.7 g

Carbohydrates32 g

Fiber10 g

Sugars7.4 g

Total Fat16 g

Saturated Fat4.6 g

Monounsaturated Fat5.8 g

Polyunsaturated Fat4.1 g

Omega-30.1 g

Cholesterol13 mg

Sodium7525 mg

Potassium446 mg

Calcium286 mg

Iron3.2 mg

Magnesium108 mg

Phosphorus67 mg

Zinc1.1 mg

Copper0.5 mg

Manganese12 mg

Vitamin D0.6 mcg

Vitamin C12 mg

Vitamin A2 mcg

Vitamin E2.2 mg

Vitamin K32 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.5 mg

Folate34 mcg

Choline32 mg

Caffeine0 mg

Water3918 g

As published

This recipe was extracted from Council cook book (1908), page 5. The excerpt below is the record exactly as published.

Oxtail Soup. Wash two large oxtails and cut into pieces. Cut one onion fine and fry in one tablespoon drippings. When brown, add oxtails to brown, then put into soup kettle with four quarts cold water. Add one tablespoon salt, one tablespoon mixed herbs, four cloves, four peppercorns

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