gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Turkey-Bone Soup
From Buckeye cookery, 1892
Serves 6
Recipe attributed to Mrs. R. N. Hazard.
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
82Calories
2 gProtein
19 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories82 kcal
Protein2.2 g
Carbohydrates19 g
Fiber2.5 g
Sugars2.7 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1202 mg
Potassium457 mg
Calcium40 mg
Iron0.7 mg
Magnesium28 mg
Phosphorus63 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.7 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate23 mcg
Choline12 mg
Caffeine0 mg
Water442 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 180. The excerpt below is the record exactly as published.
TuRKEY-BOoNE SOUP. After a roasted turkey has been served a portion of the meat still _. adheres to the bones, especially about the neck; ‘‘ drumsticks ” are left, or parts of the wings, and pieces rarely called for at table. If there is three-fourths of a cupful or more left cut off carefully and _ reserve for force-meat balls. Break the bones apart and with stuffing still adhering to them, put into a soup-kettle with two quarts water, a table-spoon salt, a pod of red pepper broken into pieces, three or four blades of celery cut into half inch pieces, three medium-sized potatoes, and two onions
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.