Broth, or 'Kail'

Name: Broth, or 'Kail'
Ingredients: 3 lb. neck of mutton or runner of beef; ½ cupful pearl barley; 2 quarts water; 3 leeks; 2 carrots; 1 small turnip; ½ cabbage; Salt

From Chambers's cookery for young housewives, 1894

Use salted mutton in winter if fresh meat is unavailable.

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

Nutrition per serving

583Calories

20 gProtein

127 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories583 kcal

Protein20 g

Carbohydrates127 g

Fiber29 g

Sugars21 g

Total Fat2.6 g

Saturated Fat0.3 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.7 g

Cholesterol0 mg

Sodium284 mg

Potassium2790 mg

Calcium492 mg

Iron5.2 mg

Magnesium230 mg

Phosphorus515 mg

Zinc4.3 mg

Copper0.8 mg

Manganese3 mg

Vitamin D0 mcg

Vitamin C221 mg

Vitamin A1003 mcg

Vitamin E0.8 mg

Vitamin K285 mcg

Vitamin B61.7 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)5.8 mg

Folate118 mcg

Choline48 mg

Caffeine0 mg

Water2766 g

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 31. The excerpt below is the record exactly as published.

BROTH, OR ‘KAIL.’ 3 lb. neck of mutton or runner of beef. £ cupful pearl barley. Salt. 2 quarts water. 3 leeks. 2 carrots. 1 small turnip. £ cabbage.

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