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Lamb Broth
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 2
Presented as published in 1882. 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
263Calories
19 gProtein
0 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories263 kcal
Protein19 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat20 g
Saturated Fat8.7 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat1.6 g
Cholesterol81 mg
Sodium69 mg
Potassium214 mg
Calcium29 mg
Iron1.8 mg
Magnesium24 mg
Phosphorus153 mg
Zinc2.9 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K4 mcg
Vitamin B60.1 mg
Vitamin B121.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6 mg
Folate16 mcg
Choline75 mg
Caffeine0 mg
Water517 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 29. The excerpt below is the record exactly as published.
LAMB BROTH. Stew a lamb chop in a quart of water until it comes to shreds. Add a table-spoonful of barley or rice and a little salt and onion if desired. Strain and add a little parsley
Cook this with the app: pantry check, scaling, and the assistant.