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Vegetable Soup With Shin of Beef
From The Portland Woman's Exchange Cook Book, 1913
Serves 8
Rice may be used instead of barley. Recipe by P. C. B.
Presented as published in 1913. 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
97Calories
7 gProtein
13 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories97 kcal
Protein7 g
Carbohydrates13 g
Fiber3 g
Sugars3.4 g
Total Fat2 g
Saturated Fat0.7 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol17 mg
Sodium59 mg
Potassium407 mg
Calcium57 mg
Iron1.1 mg
Magnesium30 mg
Phosphorus97 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A65 mcg
Vitamin E0.1 mg
Vitamin K1.9 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate45 mcg
Choline21 mg
Caffeine0 mg
Water701 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 7. The excerpt below is the record exactly as published.
Vegetable Soup With Shin of Beef. 1 large shin of beef. 5 quarts cold water. 1 turnip. 1 carrot. 1 parsnip. 1 root of celery. 1 teacup chopped cabbage. 2 tablespoons barley. 1 onion. 1 potato
Cook this with the app: pantry check, scaling, and the assistant.