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Veal Soup
From The household gas cookery book, 1900
Serves 4
Presented as published in 1900. 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
428Calories
49 gProtein
13 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories428 kcal
Protein49 g
Carbohydrates13 g
Fiber3.2 g
Sugars1.9 g
Total Fat19 g
Saturated Fat7.5 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol198 mg
Sodium1172 mg
Potassium906 mg
Calcium97 mg
Iron3.9 mg
Magnesium88 mg
Phosphorus549 mg
Zinc7.8 mg
Copper0.5 mg
Manganese2.7 mg
Vitamin D0.2 mcg
Vitamin C2 mg
Vitamin A7.2 mcg
Vitamin E1 mg
Vitamin K7.4 mcg
Vitamin B61.1 mg
Vitamin B123.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)19 mg
Folate52 mcg
Choline21 mg
Caffeine0 mg
Water548 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 20. The excerpt below is the record exactly as published.
Veal Soup. — Take ij lbs. of veal, knuckle or breast. Chop it small and place it with the bones into a sauce¬ pan. Pour into the saucepan 3 pints of cold water, GAS COOKERY BOOK. 41 with a teaspoonful of salt. Bring it to a boil and remove the scum. Stand it on the simmering jets so that it will gently simmer for two hours. Add a quarter of a pound of lean ham, a blade of mace, 12 pepper¬ corns, 3 cloves, i shallot, 1 bay leaf, and 2 table¬ spoonfuls of ri
Cook this with the app: pantry check, scaling, and the assistant.