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Pot-au-Feu or Gravy Soup
From Cooking for profit, 1886
Serves 8
The meat can be reserved for a side dish.
Presented as published in 1886. 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
522Calories
30 gProtein
6 gCarbs
41 gFat
Full nutrition (33 nutrients)
Calories522 kcal
Protein30 g
Carbohydrates6.1 g
Fiber1.5 g
Sugars3.2 g
Total Fat41 g
Saturated Fat17 g
Monounsaturated Fat18 g
Polyunsaturated Fat1.6 g
Cholesterol126 mg
Sodium134 mg
Potassium627 mg
Calcium54 mg
Iron3.2 mg
Magnesium44 mg
Phosphorus284 mg
Zinc6.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.3 mg
Vitamin A63 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60.6 mg
Vitamin B124.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.1 mg
Folate36 mcg
Choline1.8 mg
Caffeine0 mg
Water858 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 275. The excerpt below is the record exactly as published.
Pot-au-Feu or Gravy Soup. Take 3 or 4 pounds of coarse beef, tbt COOKING jFOR profit. 127 neck will do or the long strings of the flank which some butchers sell attached to the f )orter house steaks ; cut in pieces, put it into a jar or pot with 6 quarts of water and set it in the oven while break- fast is going on or at such a time that it may bake 3 hours. Sometime while bak- ing throw into the jar an onion cut small, a piece of carrot, turnip, celery and pars- nip or whichever may be at hand, merely to give a little flavor, but the meat gravy is the characteristic of the soup and not the vegetables. Season with salt and pepper
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