Quadruple Soup
From The St. Mungo cookery book, 1904
One jar ought to make 3 breakfast cupfuls of soup. A. O’Riley, Matron, Ireland.
Presented as published in 1904. 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
2445Calories
264 gProtein
0 gCarbs
149 gFat
Full nutrition (34 nutrients)
Calories2445 kcal
Protein264 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat149 g
Saturated Fat63 g
Monounsaturated Fat62 g
Polyunsaturated Fat11 g
Omega-30 g
Cholesterol989 mg
Sodium1024 mg
Potassium4055 mg
Calcium252 mg
Iron21 mg
Magnesium318 mg
Phosphorus2590 mg
Zinc54 mg
Copper1.5 mg
Manganese0.2 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A4.5 mcg
Vitamin E2 mg
Vitamin K6.4 mcg
Vitamin B64.9 mg
Vitamin B1229 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)3.2 mg
Niacin (B3)87 mg
Folate168 mcg
Choline279 mg
Caffeine0 mg
Water2827 g
As published
This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 76. The excerpt below is the record exactly as published.
QUADRUPLE SOUP. I lb. of beef. i Ib. veal. I lb. mutton. I o.v fool. Put on with 4 pints of cold water
Cook this with the app: pantry check, scaling, and the assistant.