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Beef Broth No. 2
From The art of cookery, 1899
Serves 2
Rice or crackers or toasted bread may be served with beef broth, if preferred to barley.
Presented as published in 1899. 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
385Calories
18 gProtein
77 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories385 kcal
Protein18 g
Carbohydrates77 g
Fiber14 g
Sugars3.3 g
Total Fat1.5 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium945 mg
Potassium1133 mg
Calcium65 mg
Iron3.6 mg
Magnesium106 mg
Phosphorus350 mg
Zinc2.8 mg
Copper0.6 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.9 mcg
Vitamin E0.1 mg
Vitamin K2.5 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)8.4 mg
Folate31 mcg
Choline57 mg
Caffeine0 mg
Water463 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 47. The excerpt below is the record exactly as published.
Beef Broth No. 2. — To four cups of beef stock add one cup of well-cooked barley
Cook this with the app: pantry check, scaling, and the assistant.