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Veal Soup
From Royal Victoria cook book, 1900
Serves 9
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
450Calories
32 gProtein
11 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories450 kcal
Protein32 g
Carbohydrates11 g
Fiber0.4 g
Sugars0.3 g
Total Fat30 g
Saturated Fat15 g
Monounsaturated Fat7.9 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol180 mg
Sodium149 mg
Potassium561 mg
Calcium71 mg
Iron1.4 mg
Magnesium50 mg
Phosphorus362 mg
Zinc4.9 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K1.3 mcg
Vitamin B60.7 mg
Vitamin B122 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)12 mg
Folate22 mcg
Choline0 mg
Caffeine0 mg
Water563 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 6. The excerpt below is the record exactly as published.
VEAL SOUP.—To about 3 pounds of a joint of veal, wel] broken up, put 4 quarts of water, boil slowly 2 or 3 hours. Prepare one-fourth pound of macaroni by boiling it by itself, with sufficient water to cover it; add a little butter to the macaroni. 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 or cream and celery flavour is relished by many
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