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Lamb Broth
From The Institute cook book, 1913
Serves 4
Presented as published in 1913. 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
524Calories
39 gProtein
0 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories524 kcal
Protein39 g
Carbohydrates0.3 g
Fiber0 g
Sugars0 g
Total Fat41 g
Saturated Fat17 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.5 g
Omega-30.4 g
Cholesterol163 mg
Sodium758 mg
Potassium658 mg
Calcium53 mg
Iron2.6 mg
Magnesium43 mg
Phosphorus354 mg
Zinc6.9 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A25 mcg
Vitamin E0.8 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B125.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)8.6 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water383 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 148. The excerpt below is the record exactly as published.
LAMB BROTH 2 pounds neck of lamb 1 teaspoon salt 1 quart cold water
Cook this with the app: pantry check, scaling, and the assistant.