Beef Broth with Rice

Name: Beef Broth with Rice
Ingredients: 2 lbs. lean beef; 1 quart water; 1 tablespoon rice

From The Edwardsville cook book, 1906

Presented as published in 1906. 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

1410Calories

197 gProtein

9 gCarbs

66 gFat

Full nutrition (34 nutrients)

Calories1410 kcal

Protein197 g

Carbohydrates8.9 g

Fiber0.1 g

Sugars0 g

Total Fat66 g

Saturated Fat25 g

Monounsaturated Fat31 g

Polyunsaturated Fat3.2 g

Omega-30.1 g

Cholesterol599 mg

Sodium628 mg

Potassium3061 mg

Calcium159 mg

Iron20 mg

Magnesium194 mg

Phosphorus1882 mg

Zinc49 mg

Copper0.8 mg

Manganese0.2 mg

Vitamin D0.9 mcg

Vitamin C0 mg

Vitamin A9.1 mcg

Vitamin E1.6 mg

Vitamin K13 mcg

Vitamin B65 mg

Vitamin B1224 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.9 mg

Niacin (B3)51 mg

Folate71 mcg

Choline559 mg

Caffeine0 mg

Water1584 g

As published

This recipe was extracted from The Edwardsville cook book (1906), page 59. The excerpt below is the record exactly as published.

BEEF BROTH WITH RICE. Mrs. J. W. Collins. 2 lbs. lean beef. 1 quart water. 1 tablespoon rice

Cook this with the app: pantry check, scaling, and the assistant.