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Veal Soup
From Buckeye cookery, 1892
Serves 6
Onions or celery can be added for flavoring.
Presented as published in 1892. 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
397Calories
46 gProtein
14 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories397 kcal
Protein46 g
Carbohydrates14 g
Fiber0.6 g
Sugars0.5 g
Total Fat16 g
Saturated Fat6.4 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol186 mg
Sodium206 mg
Potassium763 mg
Calcium57 mg
Iron2.1 mg
Magnesium71 mg
Phosphorus496 mg
Zinc7.2 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B61 mg
Vitamin B123 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)17 mg
Folate33 mcg
Choline0 mg
Caffeine0 mg
Water797 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 181. The excerpt below is the record exactly as published.
VEAL Soup. To about three pounds of a well-broken joint of veal, add four quarts water, and set it over to boil; prepare one-fourth pound macaroni
Cook this with the app: pantry check, scaling, and the assistant.