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Virginia Soup Stock
From The Times cook book, no. 2, 1905
Serves 6
To prepare soup, cut off a slice of the jelly, add water, heat, and serve.
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
457Calories
65 gProtein
0 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories457 kcal
Protein65 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat22 g
Saturated Fat8.3 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol200 mg
Sodium225 mg
Potassium1013 mg
Calcium61 mg
Iron6.5 mg
Magnesium67 mg
Phosphorus623 mg
Zinc16 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A3 mcg
Vitamin E0.5 mg
Vitamin K4.2 mcg
Vitamin B61.7 mg
Vitamin B127.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)17 mg
Folate15 mcg
Choline186 mg
Caffeine0 mg
Water843 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 36. The excerpt below is the record exactly as published.
VIRGINIA SOUP STOCK. Mrs. J. L. Woodworth, 3709 Dayton avenue.— To four pounds lean beef (the inferior parts are good for this purpose) put four quarts of cold wa- ter; wash the meat and put it in the water without salt; let it come slowly to boiling point; skim well before the agitation of the water has broken the scum; add a little salt and a dash of cold water to assist the scum to rise; skim again, set back and let it boil gent- ly on one sid2, or in one place, not all over, for six or eight hours, until the meat is in rags (rapid boiling hardens the meat and the flavor escapes with the steam;) add a little pepper
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