Beef Broth
From The Common sense recipe book, 1898
Presented as published in 1898. 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
48Calories
7 gProtein
0 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories48 kcal
Protein6.5 g
Carbohydrates0.4 g
Fiber0 g
Sugars0.4 g
Total Fat2.3 g
Saturated Fat0.9 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol19 mg
Sodium678 mg
Potassium106 mg
Calcium20 mg
Iron0.6 mg
Magnesium12 mg
Phosphorus66 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate2.2 mcg
Choline20 mg
Caffeine0 mg
Water493 g
As published
This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 99. The excerpt below is the record exactly as published.
an ounce of lean beef, put in one pint of cold water and let it slowly reach the boiling point. Then add one-half teaspoonful of Bovril
Cook this with the app: pantry check, scaling, and the assistant.