Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Beef Soup with Marrow Balls
From Cookery for every household, 1914
Serves 6
The meat and vegetables can be served separately or used to make a second stock.
A modern interpretation · AI-generated from the original record
Ingredients
- 2 lbs. shin of beef
- About 2 qts. cold water
- 2 onions
- 2 carrots
- 1 turnip
- 3 or 4 sticks of celery
- 2 or 3 leeks
- A bunch of herbs
- Salt
- Marrow balls
Method
Wipe the meat and place it in a saucepan with cold water to cover.
Bring to a boil, add salt and herbs, and the prepared vegetables.
Simmer until the meat is tender.
Strain the soup, remove grease, and add more seasoning if necessary.
Make marrow balls and drop them into boiling soup for 6 minutes before serving.
Nutrition per serving
267Calories
34 gProtein
9 gCarbs
11 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 63. The excerpt below is the record exactly as published.
Beef Soup with Marrow Balls 2 lbs. shin of beef. About 2 qts. cold water. 2 onions. 2 carrots. 1 turnip. Choose a piece of meat with the marrow bone. Take out the marrow and reserve if for making the 3 or 4 sticks of celery. 2 or 3 leeks. A bunch of herbs. Salt
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