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Veal Soup
From Harper's cook book encyclopædia, 1902
Serves 8
The veal can be served separately with parsley and butter or egg sauce.
Presented as published in 1902. 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
230Calories
27 gProtein
7 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories230 kcal
Protein27 g
Carbohydrates7.2 g
Fiber1.1 g
Sugars2 g
Total Fat10 g
Saturated Fat3.9 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol105 mg
Sodium1694 mg
Potassium500 mg
Calcium46 mg
Iron1.8 mg
Magnesium44 mg
Phosphorus309 mg
Zinc4.1 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C2 mg
Vitamin A5 mcg
Vitamin E0.3 mg
Vitamin K0.7 mcg
Vitamin B60.6 mg
Vitamin B121.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)9.8 mg
Folate28 mcg
Choline20 mg
Caffeine0 mg
Water421 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 425. The excerpt below is the record exactly as published.
Veal Soup. — Take 2 lbs. 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 Y\ lb. of lean ham, a few' 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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