Strengthening Soup
From Hilda's "where is it?" of recipes, 1891
Half this quantity can be made at a time.
Presented as published in 1891. 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
1755Calories
96 gProtein
135 gCarbs
94 gFat
Full nutrition (30 nutrients)
Calories1755 kcal
Protein96 g
Carbohydrates135 g
Sugars141 g
Total Fat94 g
Saturated Fat54 g
Monounsaturated Fat20 g
Polyunsaturated Fat3.2 g
Omega-30.4 g
Cholesterol351 mg
Sodium1111 mg
Potassium4386 mg
Calcium3597 mg
Iron0 mg
Magnesium348 mg
Phosphorus2953 mg
Zinc12 mg
Copper0 mg
Manganese0 mg
Vitamin D28 mcg
Vitamin A936 mcg
Vitamin E1.5 mg
Vitamin B61.8 mg
Vitamin B1216 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)4 mg
Niacin (B3)3.1 mg
Folate0 mcg
Choline521 mg
Water2576 g
As published
This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 38. The excerpt below is the record exactly as published.
STRENGTHENING SOUP. Boil two knuckles of veal in three quarts of milk till reduced to a half. Flavour with a little mace or nutmeg, salt to be added when done
Cook this with the app: pantry check, scaling, and the assistant.