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Soup Without Stock
From Cassell's dictionary of cookery, 1892
Serves 6
Presented as published in 1892. 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
47Calories
1 gProtein
10 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories47 kcal
Protein1.4 g
Carbohydrates9.6 g
Fiber0 g
Sugars0 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium29 mg
Potassium312 mg
Calcium67 mg
Iron0.1 mg
Magnesium22 mg
Phosphorus40 mg
Zinc0.3 mg
Copper0 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C60 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K89 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water295 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1857. The excerpt below is the record exactly as published.
Soup "Without Stock.— Cut a good-sized cabbage, put it in a stewpan with some carrots, onions, celery, and the bone of a leg of mutton or rib of beef from which all the meat has been taken. Add a quart of water
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