gluten-freenut-freesoy-freefish-freeshellfish-free
Veal Soup
From Farm and home cook book and housekeeper's assistant, 1907
Serves 1
Avoid adding acid vegetables like tomatoes.
Presented as published in 1907. 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
466Calories
34 gProtein
23 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories466 kcal
Protein34 g
Carbohydrates23 g
Fiber0 g
Sugars24 g
Total Fat26 g
Saturated Fat13 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat2.6 g
Omega-30.1 g
Cholesterol447 mg
Sodium355 mg
Potassium869 mg
Calcium659 mg
Iron2 mg
Magnesium70 mg
Phosphorus690 mg
Zinc3.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A316 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B123.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.6 mg
Folate47 mcg
Choline381 mg
Caffeine0 mg
Water524 g
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 87. The excerpt below is the record exactly as published.
Veal Soup Boil a veal bone about 3 hours, with potatoes, celery, onions and any other vegtable desired, but nothing acid, like toma- toes. When the vegetables are tender, strain the soup and let it come to a boil, and when ready to serve, add 1 pt milk and 2 well-beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.