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Beef Broth
From The national course in home economics, 1917
Serves 6
Presented as published in 1917. 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
292Calories
36 gProtein
21 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories292 kcal
Protein36 g
Carbohydrates21 g
Fiber4.6 g
Sugars4.4 g
Total Fat7.2 g
Saturated Fat2.6 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol94 mg
Sodium116 mg
Potassium766 mg
Calcium66 mg
Iron3.3 mg
Magnesium60 mg
Phosphorus365 mg
Zinc7.6 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C9.8 mg
Vitamin A85 mcg
Vitamin E0.4 mg
Vitamin K3.6 mcg
Vitamin B61 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)10 mg
Folate50 mcg
Choline117 mg
Caffeine0 mg
Water495 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 48. The excerpt below is the record exactly as published.
BEEF BROTH. Cut an onion, a carrot, one turnip, one parsnip, and a stalk of celery into small dice. Fry them in butter and as soon as brown add two pounds of the rump of beef which has also been cut up very small, and fry. Wash half a cup of barley. Season with salt and pepper, and add two quarts of water
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