Veal Soup
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Celery flavor is relished by many.
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
2380Calories
279 gProtein
85 gCarbs
94 gFat
Full nutrition (34 nutrients)
Calories2380 kcal
Protein279 g
Carbohydrates85 g
Fiber3.6 g
Sugars3 g
Total Fat94 g
Saturated Fat38 g
Monounsaturated Fat35 g
Polyunsaturated Fat7.2 g
Omega-30 g
Cholesterol1116 mg
Sodium1236 mg
Potassium4577 mg
Calcium341 mg
Iron13 mg
Magnesium425 mg
Phosphorus2977 mg
Zinc43 mg
Copper2.2 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E3.7 mg
Vitamin K0.1 mcg
Vitamin B65.7 mg
Vitamin B1218 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)3.7 mg
Niacin (B3)104 mg
Folate197 mcg
Choline0 mg
Caffeine0 mg
Water4783 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 12. The excerpt below is the record exactly as published.
VEAL SOUP. To about three pounds of a joint of veal, which must be well broken up, put four quarts of water and set it over to boiL Prepare one-fourth pound of macaroni by boiling it " by itself, with sufficient water to cover it; add a little but- ter to the macaroni when it is tender, strain the soup and season to taste with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.