Clarifying Broth
From Fifty dinners, 1895
This method clarifies the broth for better clarity and flavor.
Presented as published in 1895. 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
1402Calories
86 gProtein
1 gCarbs
114 gFat
Full nutrition (34 nutrients)
Calories1402 kcal
Protein86 g
Carbohydrates1.4 g
Fiber0 g
Sugars0.7 g
Total Fat114 g
Saturated Fat46 g
Monounsaturated Fat50 g
Polyunsaturated Fat5.2 g
Omega-30 g
Cholesterol523 mg
Sodium381 mg
Potassium1311 mg
Calcium65 mg
Iron9.2 mg
Magnesium84 mg
Phosphorus806 mg
Zinc17 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C0.1 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B61.6 mg
Vitamin B1213 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)17 mg
Folate57 mcg
Choline150 mg
Caffeine0 mg
Water325 g
As published
This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 79. The excerpt below is the record exactly as published.
one pound of fresh gravy beef, carefully removing all fat and sinew. Put the pulp into a basin and break into it a perfectly fresh egg — yolk and white but no shell : mix thoroughly, add two tablespoonfuls of the broth
Cook this with the app: pantry check, scaling, and the assistant.