Restorative Soup

Name: Restorative Soup
Ingredients: One pound knuckle of veal; One pound neck or knuckle of mutton; One pound shin of beef; Two quarts cold water; One teaspoonful salt

From Plain cookery recipes, 1908

When cold remove any fat, and reheat the soup.

Presented as published in 1908. 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

1338Calories

186 gProtein

0 gCarbs

64 gFat

Full nutrition (34 nutrients)

Calories1338 kcal

Protein186 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat64 g

Saturated Fat25 g

Monounsaturated Fat27 g

Polyunsaturated Fat3.8 g

Omega-30 g

Cholesterol671 mg

Sodium3080 mg

Potassium2949 mg

Calcium190 mg

Iron14 mg

Magnesium219 mg

Phosphorus1855 mg

Zinc38 mg

Copper1 mg

Manganese0.2 mg

Vitamin D0.5 mcg

Vitamin C0 mg

Vitamin A4.5 mcg

Vitamin E2 mg

Vitamin K6.4 mcg

Vitamin B64.3 mg

Vitamin B1218 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)2.2 mg

Niacin (B3)59 mg

Folate82 mcg

Choline279 mg

Caffeine0 mg

Water2539 g

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 59. The excerpt below is the record exactly as published.

Restorative Soup* One pound knuckle of veal. One pound neck or knuckle of mutton. One pound shin of beef. Two quarts cold water. One teaspoonful salt

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