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Scotch Kale Soup
From The thorough good cook, 1895
Serves 2
Can also use salted beef soaked overnight.
Presented as published in 1895. 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
688Calories
30 gProtein
79 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories688 kcal
Protein30 g
Carbohydrates79 g
Fiber19 g
Sugars3.7 g
Total Fat29 g
Saturated Fat11 g
Monounsaturated Fat13 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol82 mg
Sodium5695 mg
Potassium870 mg
Calcium121 mg
Iron5 mg
Magnesium111 mg
Phosphorus400 mg
Zinc6.8 mg
Copper0.6 mg
Manganese1.6 mg
Vitamin D0.5 mcg
Vitamin C12 mg
Vitamin A44 mcg
Vitamin E0.3 mg
Vitamin K52 mcg
Vitamin B60.8 mg
Vitamin B122 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)8.3 mg
Folate34 mcg
Choline89 mg
Caffeine0 mg
Water151 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 62. The excerpt below is the record exactly as published.
cotcli Kale Soup. Put barley on in cold water, and when it boils take off the scum ; put in any piece of fresh beef and a little salt ; let it boil three hours ; have ready a colander full of kale, cut small, and boil it tender. Two or three leeks may be added
Cook this with the app: pantry check, scaling, and the assistant.