Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freenut-free
Ox-Tail Soup
From Original White House Cookbook, 1887
Serves 8
A modern interpretation · AI-generated from the original record
Ingredients
- Two ox-tails
- two slices of ham
- one ounce of butter
- two carrots
- two turnips
- three onions
- one leek
- one head of celery
- one bunch of savory herbs
- pepper
- a tablespoonful of salt
- two tablespoonfuls of catsup
- one-half glass of port wine
- three quarts of water
Method
Combine all ingredients in a pot, cover with water, and simmer until the meat is tender.
Skim off any fat and serve hot.
Nutrition per serving
69Calories
3 gProtein
11 gCarbs
3 gFat
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 14. The excerpt below is the record exactly as published.
OX-TAIL SOUP. Two ox-tails, two slices of ham, one ounce of butter, two carrots, two turnips, three onions,' one leek, one head of celery, one bunch of savory herbs, pepper, a tablespoonful of salt, two tablespoonfuls of catsup, one- half glass of port wine, three quarts of water
Cook this with the app: pantry check, scaling, and the assistant.