Lamb Broth
From Efficiency in home-making and first-aid to good cooking, 1915
Presented as published in 1915. 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
3307Calories
238 gProtein
0 gCarbs
254 gFat
Full nutrition (33 nutrients)
Calories3307 kcal
Protein238 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat254 g
Saturated Fat110 g
Monounsaturated Fat104 g
Polyunsaturated Fat20 g
Cholesterol953 mg
Sodium2026 mg
Potassium3252 mg
Calcium207 mg
Iron22 mg
Magnesium314 mg
Phosphorus2259 mg
Zinc48 mg
Copper1.6 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B61.9 mg
Vitamin B1233 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)3 mg
Niacin (B3)83 mg
Folate259 mcg
Choline0 mg
Caffeine0 mg
Water2278 g
As published
This recipe was extracted from Efficiency in home-making and first-aid to good cooking (1915) by Robertson, Georgia, page 60. The excerpt below is the record exactly as published.
LAMB BROTH. 3 or 3/^ pounds of lamb 3 pints cold water. from the neck. 3^ teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.