Turkey Bone Soup

Name: Turkey Bone Soup
Ingredients: two quarts of water; a tablespoon of salt; pod of red pepper; three medium sized potatoes; two onions sliced; one quart of tomatoes; a can of corn; a tablespoon of chopped parsley

From Granite City cook book, 1900

Presented as published in 1900. 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

663Calories

21 gProtein

146 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories663 kcal

Protein21 g

Carbohydrates146 g

Fiber24 g

Sugars39 g

Total Fat3.5 g

Saturated Fat0.4 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.7 g

Cholesterol0 mg

Sodium7125 mg

Potassium4052 mg

Calcium245 mg

Iron6.4 mg

Magnesium246 mg

Phosphorus566 mg

Zinc3.5 mg

Copper1.2 mg

Manganese2 mg

Vitamin D0 mcg

Vitamin C214 mg

Vitamin A250 mcg

Vitamin E3.3 mg

Vitamin K57 mcg

Vitamin B62.4 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.5 mg

Niacin (B3)10 mg

Folate221 mcg

Choline113 mg

Caffeine0 mg

Water3172 g

As published

This recipe was extracted from Granite City cook book (1900) by Ladies Aid Society of the Presbyterian Church (Mount Airy, N.C.), page 24. The excerpt below is the record exactly as published.

TURKEY BONE SOUP. With the bones of the turkey a nice soup can be made. Break the bones apart with stuffling adhering; put into a soup pot with two quarts of water, a tablespoon of salt, pod of red pep- per, three medium sized potatoes, two cnions sliced and fried Drown ^nd one quart of tomatoes. Boil several hours. Half hour before serving add a can of corn and a tablespoon of chopp- ed parsley

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