gluten-freenut-freesoy-freefish-freeshellfish-free
Mutton and Rice Broth
From A year's cookery, 1880
Serves 2
Presented as published in 1880. 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
88Calories
7 gProtein
5 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories88 kcal
Protein6.7 g
Carbohydrates5.1 g
Fiber0 g
Sugars2.7 g
Total Fat4.3 g
Saturated Fat1.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol98 mg
Sodium213 mg
Potassium183 mg
Calcium36 mg
Iron0.7 mg
Magnesium9.6 mg
Phosphorus97 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin C0.2 mg
Vitamin A46 mcg
Vitamin E0.3 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.9 mg
Folate18 mcg
Choline87 mg
Caffeine0 mg
Water143 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 342. The excerpt below is the record exactly as published.
Mutton and Rice Broth. — Make mutton broth in the usual way, and allow two tablespoonfuls of boiled rice to a cupful of liquid. Stir in an egg beaten up with two table-spoonfuls of milk, and, if liked, add a little finely-chopped parsley
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