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Soup in Haste

Name: Soup in Haste
Yield: 4 servings
Ingredients: a pound of lean beef, mutton, or veal; a small carrot; one small turnip; half an ounce of celery; the white part of a moderate-sized leek, or a quarter of an ounce of onion; three pints of cold water

From Modern cookery, in all its branches, 1884

Serves 4

For a family soup, use 3 pounds of beef or mutton with ham and vegetables.

Presented as published in 1884. 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

182Calories

30 gProtein

2 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories182 kcal

Protein30 g

Carbohydrates1.9 g

Fiber0.5 g

Sugars0.9 g

Total Fat5.1 g

Saturated Fat2.5 g

Monounsaturated Fat1.9 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol100 mg

Sodium101 mg

Potassium467 mg

Calcium24 mg

Iron3.3 mg

Magnesium32 mg

Phosphorus243 mg

Zinc7.4 mg

Copper0.2 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C1.9 mg

Vitamin A122 mcg

Vitamin E0.2 mg

Vitamin K3.5 mcg

Vitamin B60.5 mg

Vitamin B122.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)7 mg

Folate13 mcg

Choline99 mg

Caffeine0 mg

Water452 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 69. The excerpt below is the record exactly as published.

SOUP IN HASTE. Chop tolerably fine a pound of lean beef, mutton, or veal, and when it is partly done, add to it a small carrot and one small turnip cut in slices, half an ounce of celery, the white part of a moderate-sized leek, or a quarter of an ounce of onion. Mince all these together, and put the whole into a deep saucepan with three pints of cold water

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