Vegetable Soup

Name: Vegetable Soup
Ingredients: 2 shins beef; 10 qts. cold water; 6 qts. boiling water; 2 c. carrots; 2 c. cabbage; 2 celery roots; 12 lbs. veal; 2 lbs. salt pork; 3 T. salt; 1 t. pepper; 3 qts. beans; 2 Ibs. salt pork; 4 T. salt; 11% qts. milk; 34 c. butter; VY c. lard; 7 qts. flour

From Blue Ribbon cook book, 1905

Presented as published in 1905. 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

48711Calories

2070 gProtein

4314 gCarbs

2648 gFat

Full nutrition (34 nutrients)

Calories48711 kcal

Protein2070 g

Carbohydrates4314 g

Fiber118 g

Sugars611 g

Total Fat2648 g

Saturated Fat1004 g

Monounsaturated Fat1047 g

Polyunsaturated Fat254 g

Omega-31.4 g

Cholesterol7462 mg

Sodium71796 mg

Potassium46788 mg

Calcium20269 mg

Iron647 mg

Magnesium4499 mg

Phosphorus29141 mg

Zinc279 mg

Copper14 mg

Manganese37 mg

Vitamin D167 mcg

Vitamin C344 mg

Vitamin A6300 mcg

Vitamin E30 mg

Vitamin K1029 mcg

Vitamin B638 mg

Vitamin B12147 mcg

Thiamin (B1)55 mg

Riboflavin (B2)57 mg

Niacin (B3)803 mg

Folate8440 mcg

Choline2999 mg

Caffeine0 mg

Water30665 g

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 6. The excerpt below is the record exactly as published.

Vegetable Soup 2 shins beef 10 qts. cold water 6 qts. boiling water 2 c. carrots 2 c. cabbage 2 celery roots 12 lbs. veal 2 lbs. salt pork 3 T. salt 1 t. pepper 3 qts. beans 2 Ibs. salt pork 4 T. salt as 11% qts. milk 34 c. butter VY c. lard 7 qts. flour

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