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Turkey Soup
From The bride's cook book, 1915
Serves 6
Presented as published in 1915. 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
134Calories
1 gProtein
1 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories134 kcal
Protein0.8 g
Carbohydrates1.5 g
Fiber0 g
Sugars0 g
Total Fat14 g
Saturated Fat8 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat0 g
Cholesterol40 mg
Sodium8.2 mg
Potassium38 mg
Calcium24 mg
Iron0 mg
Magnesium2.4 mg
Phosphorus22 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water27 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 62. The excerpt below is the record exactly as published.
TURKEY SOUP Place the remains of a cold turkey and what is left of the dressing and gravy in pot, and cover it with cold water. Simmer slowly four hours, and let stand until the next day. Take ofl what fat may have arisen, and take out with a skimmer all the bits of bones. Put the soup on to heat until at boiling point, then thicken slightly with flour stirred into a cup of cream
Cook this with the app: pantry check, scaling, and the assistant.