Veal Soup

Name: Veal Soup
Ingredients: Two pounds lean veal from the leg; a few veal bones well broken; two quarts cold water; one onion; two stalks celery; a little parsley; two tablespoonfuls rice; salt and pepper to taste

From What to eat, how to serve it, 1891

Serve with grated cheese.

Presented as published in 1891. 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

1461Calories

180 gProtein

34 gCarbs

62 gFat

Full nutrition (33 nutrients)

Calories1461 kcal

Protein180 g

Carbohydrates34 g

Fiber2.8 g

Sugars6.4 g

Total Fat62 g

Saturated Fat25 g

Monounsaturated Fat23 g

Polyunsaturated Fat4.4 g

Cholesterol744 mg

Sodium904 mg

Potassium3314 mg

Calcium271 mg

Iron8.8 mg

Magnesium266 mg

Phosphorus1928 mg

Zinc29 mg

Copper1.3 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A0 mcg

Vitamin E2.4 mg

Vitamin K0.6 mcg

Vitamin B64 mg

Vitamin B1212 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)2.5 mg

Niacin (B3)69 mg

Folate198 mcg

Choline10 mg

Caffeine0 mg

Water2764 g

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 58. The excerpt below is the record exactly as published.

Veal Soup. Stewed Lamb a la JardinUre. Creamed Potatoes. Sliced Peach Pie. Veal Soup. — Two pounds lean veal from the leg (cut into small pieces), a few veal bones well broken, two quarts cold water, one onion, two stalks celery, a little parsley, two tablespoonfuls rice, salt and pepper to taste

Cook this with the app: pantry check, scaling, and the assistant.