Skirt Soup
From Household cookery and laundry work, 1882
This soup is delightful and nutritious.
Presented as published in 1882. 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
141 gProtein
14 gCarbs
80 gFat
Full nutrition (34 nutrients)
Calories1338 kcal
Protein141 g
Carbohydrates14 g
Fiber4 g
Sugars9 g
Total Fat80 g
Saturated Fat32 g
Monounsaturated Fat37 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol442 mg
Sodium492 mg
Potassium2289 mg
Calcium100 mg
Iron12 mg
Magnesium156 mg
Phosphorus1045 mg
Zinc41 mg
Copper0.6 mg
Manganese0.7 mg
Vitamin D0.7 mcg
Vitamin C36 mg
Vitamin A528 mcg
Vitamin E1.4 mg
Vitamin K18 mcg
Vitamin B63.1 mg
Vitamin B1216 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)2 mg
Niacin (B3)36 mg
Folate104 mcg
Choline307 mg
Caffeine0 mg
Water619 g
As published
This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 4. The excerpt below is the record exactly as published.
SKIRT SOUP. li lbs. Beef Skirt. 1 large Carrot. 1 Turnip. Salt and Pepper
Cook this with the app: pantry check, scaling, and the assistant.