gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Greek Broth
From With a saucepan over the sea, 1902
Serves 6
Presented as published in 1902. 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
85Calories
5 gProtein
10 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories85 kcal
Protein5.5 g
Carbohydrates10 g
Fiber3.6 g
Sugars2.8 g
Total Fat2.6 g
Saturated Fat1 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.3 g
Cholesterol8.7 mg
Sodium84 mg
Potassium250 mg
Calcium31 mg
Iron1 mg
Magnesium24 mg
Phosphorus67 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C8.4 mg
Vitamin A101 mcg
Vitamin E0.1 mg
Vitamin K71 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate36 mcg
Choline17 mg
Caffeine0 mg
Water381 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 14. The excerpt below is the record exactly as published.
GREEK BROTH. Cut up a shoulder of mutton, or the neck, take out the bones and add to both meat and bones 2 quarts of water, % pint split peas, 2 tablespoonfuls of chopped ham, i onion, i carrot, some parsley and thyme
Cook this with the app: pantry check, scaling, and the assistant.