Mutton Broth

Name: Mutton Broth
Ingredients: Two pounds of Neck of Mutton; One Onion; One small Carrot; One Turnip; One bunch of Parsley; One teacupful of Scotch Barley; Five quarts of Water

From Easy dishes for small incomes, or, The housewife's guide to practical cookery, 1906

If possible the broth should be made the day before it is used so that the fat may be easily removed.

Presented as published in 1906. 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

125Calories

3 gProtein

28 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories125 kcal

Protein3.4 g

Carbohydrates28 g

Fiber6.5 g

Sugars15 g

Total Fat0.4 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium205 mg

Potassium773 mg

Calcium235 mg

Iron0.5 mg

Magnesium82 mg

Phosphorus102 mg

Zinc0.6 mg

Copper0.5 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C47 mg

Vitamin A501 mcg

Vitamin E0.4 mg

Vitamin K8.5 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.8 mg

Folate112 mcg

Choline14 mg

Caffeine0 mg

Water5023 g

As published

This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 7. The excerpt below is the record exactly as published.

MUTTON BROTH Ingredients : Two pounds of Neck of Mutton One Onion One small Carrot One Turnip One bunch of Parsley One teacupful of Scotch Barley Five quarts of Water

Cook this with the app: pantry check, scaling, and the assistant.