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Turkey Soup
From The household cook book, 1902
Serves 6
Adjust water quantity based on turkey size.
Presented as published in 1902. 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
7Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories6.6 kcal
Protein1 g
Carbohydrates0.3 g
Fiber0 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol2.7 mg
Sodium23 mg
Potassium18 mg
Calcium15 mg
Iron0.1 mg
Magnesium5.8 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate1.3 mcg
Choline2.5 mg
Caffeine0 mg
Water480 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 31. The excerpt below is the record exactly as published.
TURKEY SOUP — After a turkey has been served for dinner and the meat has been taken from the carcass, break all the bones finely and put in the soup^kettle, with any remaining dressing or gravy, and add 3 quarts of water
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