gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Strengthening Soup or Jelly
From Cookery for every household, 1914
Serves 6
The addition of game trimmings will enhance flavor.
Presented as published in 1914. 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
223Calories
31 gProtein
0 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories223 kcal
Protein31 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat11 g
Saturated Fat4.2 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol112 mg
Sodium125 mg
Potassium491 mg
Calcium31 mg
Iron2.3 mg
Magnesium36 mg
Phosphorus309 mg
Zinc6.4 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0.8 mcg
Vitamin E0.3 mg
Vitamin K1.1 mcg
Vitamin B60.7 mg
Vitamin B123 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)9.8 mg
Folate14 mcg
Choline46 mg
Caffeine0 mg
Water423 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 850. The excerpt below is the record exactly as published.
Strengthening Soup or Jelly 1 lb. shin of beef. 4 to 5 pts. cold water. 1 lb. knuckle of veal. Salt. 1 lb. shank of mutton
Cook this with the app: pantry check, scaling, and the assistant.