Roast Beef Bone Soup

Name: Roast Beef Bone Soup
Ingredients: the bones boiled for at least three hours; an onion; two or three potatoes; a turnip; some salt

From The English-Chinese cookery book, 1890

Presented as published in 1890. 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

332Calories

9 gProtein

75 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories332 kcal

Protein8.9 g

Carbohydrates75 g

Fiber11 g

Sugars15 g

Total Fat0.6 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium7039 mg

Potassium1810 mg

Calcium114 mg

Iron2.8 mg

Magnesium97 mg

Phosphorus252 mg

Zinc1.4 mg

Copper0.4 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C102 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K6.6 mcg

Vitamin B61.2 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.1 mg

Niacin (B3)3.4 mg

Folate146 mcg

Choline45 mg

Caffeine0 mg

Water480 g

As published

This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 3. The excerpt below is the record exactly as published.

ROAST BEEF BONE SOUP. BOIL the bones at least three hours, or until every particle of meat is loose ; then take them out and scrape off the meat and set aside the water to cool. Take from it all the fat. Cut up an onion, two or three potatoes and a turnip, and put into it. Boil an hour. Half an hour before it is ready add some salt

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