English Mutton Broth

Name: English Mutton Broth
Ingredients: half a pound of cold mutton; an onion; half an ounce of butter; three pints of consomme; a carrot; a turnip; two ounces of barley

From French dishes for American tables, 1886

Presented as published in 1886. 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

470Calories

36 gProtein

81 gCarbs

13 gFat

Full nutrition (33 nutrients)

Calories470 kcal

Protein36 g

Carbohydrates81 g

Fiber15 g

Sugars16 g

Total Fat13 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.4 g

Cholesterol33 mg

Sodium3255 mg

Potassium1659 mg

Calcium160 mg

Iron4.6 mg

Magnesium80 mg

Phosphorus387 mg

Zinc3.6 mg

Copper1.6 mg

Manganese2.9 mg

Vitamin D0 mcg

Vitamin C52 mg

Vitamin A502 mcg

Vitamin E0.4 mg

Vitamin K9.8 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)6.9 mg

Folate137 mcg

Choline36 mg

Caffeine0 mg

Water1465 g

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 6. The excerpt below is the record exactly as published.

English Mutton Broth. Take half a pound of cold mutton and an onion, cut each in very small pieces, and put in a saucepan with half an ounce of butter. When beginning to color slightly, add three pints of consomme (or stock, Art. 1), a carrot, and a turnip, cut in small even pieces. Boil an hour, skim off the grease, and just before serving add two ounces of barley

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