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Oxtail Soup

Name: Oxtail Soup
Yield: 6 servings
Ingredients: 2 Oxtails; 1 Cup Water; 2 Tablespoons Butter; 3 Quarts Boiling Water; 1 Teaspoon Salt; 3 Carrots; 2 Turnips; 3 Onions; 1 Head Celery; 1 Bay Leaf; 4 Cloves; 4 Peppercorns; 1 Teaspoon Yellow Corn Syrup; 2 Slices Ham

From The bride's cook book, 1915

Serves 6

Presented as published in 1915. 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

448Calories

14 gProtein

91 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories448 kcal

Protein14 g

Carbohydrates91 g

Fiber9.3 g

Sugars7.2 g

Total Fat7.9 g

Saturated Fat1 g

Monounsaturated Fat1 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol23 mg

Sodium1663 mg

Potassium545 mg

Calcium372 mg

Iron33 mg

Magnesium57 mg

Phosphorus152 mg

Zinc1.4 mg

Copper0.1 mg

Manganese2.5 mg

Vitamin D0.1 mcg

Vitamin C18 mg

Vitamin A252 mcg

Vitamin E0.6 mg

Vitamin K9.4 mcg

Vitamin B60.4 mg

Vitamin B120.2 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.7 mg

Niacin (B3)9 mg

Folate173 mcg

Choline29 mg

Caffeine0 mg

Water573 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 63. The excerpt below is the record exactly as published.

OXTAIL SOUP 2 Oxtails 1 Cup Water 2 Tablespoons Butter 3 Quarts Boiling Water 1 Teaspoon Salt 3 Carrots 2 Turnips 3 Onions 1 Head Celery 1 Bay Leaf 4 Cloves 4 Peppercorns 1 Teaspoon Yellow Corn Syrup 2 Slices Ham

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