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How to Make Broth in a Few Minutes
From Practical household cookery, 1891
Serves 4
Quick and easy broth, can be enhanced with rice or vermicelli.
Presented as published in 1891. 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
362Calories
50 gProtein
5 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories362 kcal
Protein50 g
Carbohydrates4.6 g
Fiber0.8 g
Sugars1.9 g
Total Fat16 g
Saturated Fat6.3 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol150 mg
Sodium180 mg
Potassium865 mg
Calcium58 mg
Iron5 mg
Magnesium55 mg
Phosphorus483 mg
Zinc12 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C3.2 mg
Vitamin A65 mcg
Vitamin E0.5 mg
Vitamin K4.3 mcg
Vitamin B61.3 mg
Vitamin B125.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)13 mg
Folate20 mcg
Choline142 mg
Caffeine0 mg
Water563 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 9. The excerpt below is the record exactly as published.
HOW TO MAKE BROTH IN A FEW MINUTES. Mince two pounds of lean beef, half a carrot, a little celery, and an onion ; put the lot in a stewpan with three pints of cold water, and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.