nut-freeegg-freesoy-freefish-freeshellfish-free
Veal Soup
From The household cook book, 1902
Serves 10
Celery flavor can be added for improvement.
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
441Calories
30 gProtein
19 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories441 kcal
Protein30 g
Carbohydrates19 g
Fiber0.7 g
Sugars0.6 g
Total Fat35 g
Saturated Fat13 g
Monounsaturated Fat7 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol186 mg
Sodium135 mg
Potassium531 mg
Calcium67 mg
Iron1.4 mg
Magnesium51 mg
Phosphorus348 mg
Zinc4.6 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K1.1 mcg
Vitamin B60.6 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)11 mg
Folate22 mcg
Choline0 mg
Caffeine0 mg
Water509 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 31. The excerpt below is the record exactly as published.
VEAL SOUP — Into 4 quarts of water put a 3 lb. joint of veal, well broken, and set on the stove to boil. In a separate dish put ^ lb. of macaroni, with just water enough to cover it, and boil till tender; then add a little butter. Finally the souid should be strained, seasoned with pepper and salt, and afterwards add the macaroni and the water in which it was boiled. Many will find it an improvement to add 1 pint of cream
Cook this with the app: pantry check, scaling, and the assistant.