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Veal Soup
From Cassell's dictionary of cookery, 1892
Serves 6
The veal can be served with parsley and butter or egg sauce.
Presented as published in 1892. 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
285Calories
33 gProtein
9 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories285 kcal
Protein33 g
Carbohydrates8.7 g
Fiber1.4 g
Sugars1.9 g
Total Fat13 g
Saturated Fat4.9 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol132 mg
Sodium394 mg
Potassium614 mg
Calcium58 mg
Iron2.2 mg
Magnesium55 mg
Phosphorus368 mg
Zinc5.1 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C2.7 mg
Vitamin A4.2 mcg
Vitamin E0.4 mg
Vitamin K0.8 mcg
Vitamin B60.7 mg
Vitamin B122.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)12 mg
Folate37 mcg
Choline14 mg
Caffeine0 mg
Water547 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2168. The excerpt below is the record exactly as published.
Veal Soup. — Take two poimds of the knuckle of veal. Divide it into three or four pieces, and put these into a stewpan with any bones or trimmings of veal or poultry that may be at hand, and add a quarter of a pound of lean ham, a few c uter sticks of celery, an onion with a clove stuck into it, a small blade of mace, six or eight peppercorns, a little salt, and two table- spoonfuls of rice. Pour over these ingredients about five pints of cold stock or water
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