Veal Soup
From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909
Celery flavor is a popular addition.
Presented as published in 1909. 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
2380Calories
279 gProtein
85 gCarbs
94 gFat
Full nutrition (34 nutrients)
Calories2380 kcal
Protein279 g
Carbohydrates85 g
Fiber3.6 g
Sugars3 g
Total Fat94 g
Saturated Fat38 g
Monounsaturated Fat35 g
Polyunsaturated Fat7.2 g
Omega-30 g
Cholesterol1116 mg
Sodium1236 mg
Potassium4577 mg
Calcium341 mg
Iron13 mg
Magnesium425 mg
Phosphorus2977 mg
Zinc43 mg
Copper2.2 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E3.7 mg
Vitamin K0.1 mcg
Vitamin B65.7 mg
Vitamin B1218 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)3.7 mg
Niacin (B3)104 mg
Folate197 mcg
Choline0 mg
Caffeine0 mg
Water4783 g
As published
This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 3. The excerpt below is the record exactly as published.
about three pounds of a joint of veal, which must be well broken up, put four quarts of water and set it over to boil; prepare one-fourth pound of mac- aron
Cook this with the app: pantry check, scaling, and the assistant.