Brabant Broth

Name: Brabant Broth
Ingredients: 2 quarts of White Stock; a handful of coarsely shredded spinach; a few leaves of sorrel; half a teaspoonful of sugar; half a pint of cream; the yolks of four eggs

From Buckmaster's cookery, 1887

Be careful with the sorrel, the acid flavour is sometimes objectionable.

Presented as published in 1887. 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

1098Calories

30 gProtein

12 gCarbs

102 gFat

Full nutrition (34 nutrients)

Calories1098 kcal

Protein30 g

Carbohydrates12 g

Fiber0 g

Sugars2.8 g

Total Fat102 g

Saturated Fat54 g

Monounsaturated Fat25 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol985 mg

Sodium332 mg

Potassium503 mg

Calcium255 mg

Iron3.5 mg

Magnesium38 mg

Phosphorus530 mg

Zinc3.1 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D4 mcg

Vitamin C0.7 mg

Vitamin A320 mcg

Vitamin E2.1 mg

Vitamin K6.2 mcg

Vitamin B60.4 mg

Vitamin B121.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.3 mg

Folate94 mcg

Choline588 mg

Caffeine0 mg

Water289 g

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 43. The excerpt below is the record exactly as published.

BRABANT BROTH. ID MAKE TWO QUARTS. Ingredients. 2 quarts of White Stock. Spinach. Sorrel. 1. Put two quarts of good white stock into a clean saucepan, with a handful of coarsely shredded spinach and a few leaves of sorrel. 2. Let these stew in the stock till tender. 3. Add a little pepper and salt and half a teaspoonful of sugar. Take half a pint of cream or a pint of milk and beat it up with the yolks of four eggs

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