Broth (Beef, Mutton and Veal)
From The white ribbon cook book, 1894
Serves 8
Presented as published in 1894. 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
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 129. The excerpt below is the record exactly as published.
Broth (Beef, Mutton and Yeal) — Two lbs. lean beef, 1 lb. scrag of veal, 1 lb. scrag of mut- ton, some sweet herbs, 10 peppercorns, 5 quarts water, 1 onion
Cook this with the app: pantry check, scaling, and the assistant.