Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Plain Calf's Head Soup
From The new home cook book, 1896
Serves 8
Start boiling early for a one o'clock dinner.
A modern interpretation · AI-generated from the original record
Ingredients
- a calf's head well cleaned
- a knuckle of veal
- one onion
- about four quarts of water
- four eggs
- one lemon
Method
Put cleaned calf's head and knuckle of veal in kettle with onion and water; boil steadily; strain and chop meat; return to soup; boil eggs, chop, and add with sliced lemon before serving.
Nutrition per serving
45Calories
4 gProtein
2 gCarbs
3 gFat
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new home cook book (1896), page 27. The excerpt below is the record exactly as published.
PLAII^ CALF'S HEAD SOUP. Mrs. F. D. J. Take a calf's head well cleaned, a knuckle of veal and put them both into a large kettle; put one onion and a large tablespoon of sweet herbs, into a cloth and into the kettle, with the meat over which you have poured about four quarts of water. If you wish the soup for a one o'clock dinner, put the meat over to boil as early as eight o'clock in the morning; let it boil steadily and slowly and season well with salt and pepper. About one hour before serving, take off the soup and pour it through a colander, pick out all the meat carefully, chop very fine and return to the soup, putting it again over the fire. Boil four eggs vei-y hard, chop them fine, and slice one lemon
Cook this with the app: pantry check, scaling, and the assistant.