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1930's Corned Beef and Cabbage Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)23.4441
Energy (kCal)908.3958
Carbohydrates (g)184.815
Total fats (g)11.7967
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Empty beef into large soup pot; cover with water and mush it a bit. | 2. Let come to a boil and stir nicely to get the beef flavor going. | 3. Add cabbage and fresh carrots. | 4. add more water to cover and let simmer about 30 minutes. | 5. Add Potatoes and corn and continue to add small amounts of water to keep enough broth for cooking and flavoring. | 6. Simmer until potatoes and carrots are fork tender. | 7. Stir occasionally to ensure equal tenderness. | 8. Serve in large bowls and lots of cut homemade bread--you're going to need it! | 9. Its usually a 2 hour prep and cook combined. | 10. The longer it simmers the better the flavor. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cabbage 2 -3 chopped 0.0 0.0 0.0 0.0
    beef 2 cans corned - - - -
    white corn 1 can 908.3958 184.815 23.4441 11.7967
    baby carrot 1 1/8 1/8 canned - - - -
    russet potato 10 quartered canned - - - -
    water - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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