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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
Method
Nutrition per serving
445Calories
49 gProtein
18 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories445 kcal
Protein49 g
Carbohydrates18 g
Fiber0.6 g
Sugars4.4 g
Total Fat18 g
Saturated Fat7.9 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol196 mg
Sodium237 mg
Potassium885 mg
Calcium157 mg
Iron2.1 mg
Magnesium80 mg
Phosphorus578 mg
Zinc7.5 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A26 mcg
Vitamin E0.7 mg
Vitamin K0 mcg
Vitamin B61 mg
Vitamin B123.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)17 mg
Folate33 mcg
Choline14 mg
Caffeine0 mg
Water869 g
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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