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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
245Calories
33 gProtein
0 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories245 kcal
Protein33 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat12 g
Saturated Fat4.7 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat0.8 g
Cholesterol139 mg
Sodium154 mg
Potassium536 mg
Calcium36 mg
Iron1.4 mg
Magnesium44 mg
Phosphorus345 mg
Zinc5.2 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.7 mg
Vitamin B122.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)13 mg
Folate22 mcg
Choline0 mg
Caffeine0 mg
Water478 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
Cook this with the app: pantry check, scaling, and the assistant.