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Scotch Soup
From Scientific cooking with scientific methods, 1911
Serves 6
You can use rice prepared in the same way if you prefer.
Presented as published in 1911. 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
37Calories
1 gProtein
8 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories37 kcal
Protein1 g
Carbohydrates8.2 g
Fiber1.2 g
Sugars1.5 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium393 mg
Potassium73 mg
Calcium10 mg
Iron0.3 mg
Magnesium7.3 mg
Phosphorus22 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3.3 mg
Vitamin A22 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate13 mcg
Choline3.3 mg
Caffeine0 mg
Water34 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 19. The excerpt below is the record exactly as published.
Scotch Soup. 3 pounds mutton from fore- Water to cover meat, quarter. 1 small onion. ?t tablespoons carrot in dice. 1 teaspoon salt. 2 tablespoons turnip, diced. Pepper to taste. 2 tablespoons flour. 2 tablespoons barley
Cook this with the app: pantry check, scaling, and the assistant.