nut-free
Veal Soup
From The new home cook book, 1896
Serves 6
Celery flavor is optional.
Presented as published in 1896. 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
- three pounds of a joint of veal
- four quarts of water
- one-fourth pound of macaroni
- a pint of rich milk
Method
Boil veal in water; prepare macaroni separately; strain soup, season with salt and pepper; add macaroni and milk or cream if desired.
Nutrition per serving
445Calories
49 gProtein
18 gCarbs
18 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new home cook book (1896), page 27. The excerpt below is the record exactly as published.
YEAL 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 butter to the maccaroni when it is tender; strain the soup and season to taste with salt and pepper ; then add the macaroni in the water in which it is boiled. The addition of a pint of rich milk
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