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Soup Stock
From Atlanta women's club cook book, 1921
Serves 8
Presented as published in 1921. 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
464Calories
68 gProtein
4 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories464 kcal
Protein68 g
Carbohydrates3.8 g
Fiber0.9 g
Sugars1.9 g
Total Fat20 g
Saturated Fat6.8 g
Monounsaturated Fat7 g
Polyunsaturated Fat0.8 g
Omega-30.2 g
Cholesterol197 mg
Sodium953 mg
Potassium452 mg
Calcium36 mg
Iron6.4 mg
Magnesium47 mg
Phosphorus341 mg
Zinc12 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C5.9 mg
Vitamin A85 mcg
Vitamin E1.8 mg
Vitamin K1.3 mcg
Vitamin B60.3 mg
Vitamin B124.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.8 mg
Folate14 mcg
Choline1.8 mg
Caffeine0 mg
Water478 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 126. The excerpt below is the record exactly as published.
SOUP STOCK. 4 lbs. soup meat and bone. 2V2 Qts. water. 1 onion. 1 carrot. 1 tbls. salt. Vi t-spoon pepper. 1 stalk celery. 1/2 bay leaf. 1 turnip
Cook this with the app: pantry check, scaling, and the assistant.