Veal Soup
From The Samaritan cookery book, 1903
Presented as published in 1903. 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
765Calories
22 gProtein
173 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories765 kcal
Protein22 g
Carbohydrates173 g
Fiber26 g
Sugars19 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium222 mg
Potassium4743 mg
Calcium289 mg
Iron8.2 mg
Magnesium264 mg
Phosphorus611 mg
Zinc3.3 mg
Copper1.3 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C213 mg
Vitamin A501 mcg
Vitamin E0.5 mg
Vitamin K26 mcg
Vitamin B63.1 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.3 mg
Niacin (B3)10 mg
Folate219 mcg
Choline114 mg
Caffeine0 mg
Water2883 g
As published
This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 79. The excerpt below is the record exactly as published.
VEAL SOUP. 1 knuckle of veal. 6 potatoes, boiled and mashed. A piece of carrot, turnip, and celery. A little saffron 1 leek and a clove of garlic. 2 quarts of water. Salt and pepper. A blade of mace
Cook this with the app: pantry check, scaling, and the assistant.