Plain Family Soup

Name: Plain Family Soup
Ingredients: two pounds of meat; three quarts of cold water; three teaspoonfuls of salt; one-half one of pepper; a carrot; a turnip; an onion; two cloves; a stick of celery; two sprigs of parsley

From Catherine Owen's new cook book .., 1885

Vegetables should be cut small if served with the soup.

Presented as published in 1885. 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

164Calories

4 gProtein

37 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories164 kcal

Protein4.4 g

Carbohydrates37 g

Fiber10 g

Sugars16 g

Total Fat1.9 g

Saturated Fat0.5 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.5 g

Omega-30.1 g

Cholesterol0 mg

Sodium7245 mg

Potassium972 mg

Calcium275 mg

Iron2.1 mg

Magnesium97 mg

Phosphorus125 mg

Zinc1.2 mg

Copper0.5 mg

Manganese6.6 mg

Vitamin D0 mcg

Vitamin C52 mg

Vitamin A519 mcg

Vitamin E1.4 mg

Vitamin K90 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1 mg

Folate121 mcg

Choline19 mg

Caffeine0 mg

Water3175 g

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 73. The excerpt below is the record exactly as published.

Plaik Family Soup. — Put two pounds of meat, with any bones or trimming you have — remnants of cold meat or gravy helps to enrich it — in a pot with three quarts of cold water ; let them come slowly to a boil, and then simmer (see page 65) for two hours, skimming occasionally ; add to the soup three teasponfuls of salt, one-half one of pepper, a carrot, a turnip, an onion, two cloves, a stick of celery and two sprigs of parsley

Cook this with the app: pantry check, scaling, and the assistant.