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Lamb Broth (Bouillon d’ Agneau) a la Stockholm
From The Swedish, French, American cook book, 1918
Serves 4
The lamb can be used for a fricassee with the sauce made from milk.
Presented as published in 1918. 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
122Calories
9 gProtein
0 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories122 kcal
Protein8.8 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat9.4 g
Saturated Fat4 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat0.7 g
Cholesterol35 mg
Sodium44 mg
Potassium124 mg
Calcium20 mg
Iron0.8 mg
Magnesium16 mg
Phosphorus83 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3 mg
Folate9.5 mcg
Choline0 mg
Caffeine0 mg
Water504 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 50. The excerpt below is the record exactly as published.
Lamb Broth ( Bouillon d’ Agneau) a la Stockholm One breast and one neck of lamb (or mutton ). To four pounds of the meat add two quarts hot water, pepper, and salt
Cook this with the app: pantry check, scaling, and the assistant.