Beef Broth
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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
200Calories
27 gProtein
2 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories200 kcal
Protein27 g
Carbohydrates2.1 g
Fiber0 g
Sugars0.9 g
Total Fat9.3 g
Saturated Fat3.5 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol80 mg
Sodium163 mg
Potassium458 mg
Calcium18 mg
Iron2.7 mg
Magnesium26 mg
Phosphorus260 mg
Zinc6.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0.1 mg
Vitamin A1.8 mcg
Vitamin E0.2 mg
Vitamin K1.8 mcg
Vitamin B60.7 mg
Vitamin B123.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.5 mg
Folate8.9 mcg
Choline78 mg
Caffeine0 mg
Water138 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 59. The excerpt below is the record exactly as published.
BEEF BROTH. + c. lean beef. z ¢. cold water or vegetable stock
Cook this with the app: pantry check, scaling, and the assistant.