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Beef Broth
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 10
Ensure to replace evaporated water as needed.
Presented as published in 1902. 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
546Calories
32 gProtein
4 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories546 kcal
Protein32 g
Carbohydrates4.1 g
Fiber1.7 g
Sugars2.1 g
Total Fat44 g
Saturated Fat18 g
Monounsaturated Fat19 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol134 mg
Sodium1547 mg
Potassium648 mg
Calcium68 mg
Iron3.7 mg
Magnesium49 mg
Phosphorus298 mg
Zinc6.6 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C4.7 mg
Vitamin A50 mcg
Vitamin E0.2 mg
Vitamin K3 mcg
Vitamin B60.7 mg
Vitamin B124.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.5 mg
Folate24 mcg
Choline2 mg
Caffeine0 mg
Water910 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 43. The excerpt below is the record exactly as published.
Beef Broth Four pounds of soup beef, eight quarts of water, two table- spoons of salt. Boil slowly, remove the scum, add one carrot, one turnip, one onion with three cloves stuck in it, a elove of garlic, two leeks and a stalk of celery
Cook this with the app: pantry check, scaling, and the assistant.