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Quadruple Soup
From Tried favourites cookery book, 1909
Serves 5
One jar makes 3 breakfast cupfuls of soup.
Presented as published in 1909. 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
489Calories
53 gProtein
0 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories489 kcal
Protein53 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat30 g
Saturated Fat13 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol198 mg
Sodium205 mg
Potassium811 mg
Calcium50 mg
Iron4.1 mg
Magnesium64 mg
Phosphorus518 mg
Zinc11 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0.9 mcg
Vitamin E0.4 mg
Vitamin K1.3 mcg
Vitamin B61 mg
Vitamin B125.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)17 mg
Folate34 mcg
Choline56 mg
Caffeine0 mg
Water565 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 165. The excerpt below is the record exactly as published.
Quadruple Soup. 1 lb. Beef, 1 lb. Mutton, 1 lb. Veal, 1 Ox Foot, i ut on with 4 pints of cold water
Cook this with the app: pantry check, scaling, and the assistant.