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Beef Broth
From The farm cook & rule book, 1923
Serves 6
Presented as published in 1923. 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
257Calories
33 gProtein
6 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories257 kcal
Protein33 g
Carbohydrates6.2 g
Fiber0.1 g
Sugars0 g
Total Fat11 g
Saturated Fat4.2 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol100 mg
Sodium508 mg
Potassium533 mg
Calcium37 mg
Iron3.6 mg
Magnesium36 mg
Phosphorus322 mg
Zinc8.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A1.8 mcg
Vitamin E0.3 mg
Vitamin K2.1 mcg
Vitamin B60.8 mg
Vitamin B123.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)8.7 mg
Folate25 mcg
Choline93 mg
Caffeine0 mg
Water428 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 139. The excerpt below is the record exactly as published.
Beef Broth Wipe 2 pounds of lean beef with a damp cloth, remove all particles of fat and skin and cut the lean moat in small pieces. Break the bones and place with the meat in the soup kettle. Add 1 teaspoonful of salt and 2 quarts of cold water. Heat gradually to the boiling point but do not boil. Remove the scum as it appears on the top. Simmer gently 4 hours, strain, cool, remove all fat and add 4 tablespoonfuls of rice, 1 stalk of celery and a 280 THE FARM COOK AXD EULE BOOK bayleaf
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