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Venison Soup

Name: Venison Soup
Yield: 8 servings
Ingredients: two pounds of the breast of venison; a pound of the knuckle of veal; a couple of ounces of lean ham; three quarts of cold water; a large onion cut small; half a blade of mace; a few sticks of celery; a little salt; whole pepper

From Cassell's dictionary of cookery, 1892

Serves 8

Simmer for about three and a half hours.

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

121Calories

13 gProtein

6 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories121 kcal

Protein13 g

Carbohydrates5.8 g

Fiber1.7 g

Sugars1.1 g

Total Fat5.3 g

Saturated Fat2 g

Monounsaturated Fat2 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol50 mg

Sodium1375 mg

Potassium295 mg

Calcium49 mg

Iron1.3 mg

Magnesium31 mg

Phosphorus146 mg

Zinc2 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C2 mg

Vitamin A3 mcg

Vitamin E0.2 mg

Vitamin K5.2 mcg

Vitamin B60.3 mg

Vitamin B120.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)4.6 mg

Folate14 mcg

Choline6.1 mg

Caffeine0 mg

Water423 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2210. The excerpt below is the record exactly as published.

Venison Soup.— Cut two pounds of the breast of venison into small pieces, and place these, with a pound of the knuckle of veal and a couple of ounces of lean ham, in a stewpan. Pour over them three quarts of cold water, and add a large onion cut small, haK a blade of mace, a few sticks of celery, and a little salt and whole pepper

Cook this with the app: pantry check, scaling, and the assistant.