Mutton Broth
From The English-Chinese cookery book, 1890
Presented as published in 1890. 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
166Calories
4 gProtein
37 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories166 kcal
Protein4.1 g
Carbohydrates37 g
Fiber6.7 g
Sugars15 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium63 mg
Potassium738 mg
Calcium97 mg
Iron1 mg
Magnesium37 mg
Phosphorus115 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.5 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)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate138 mcg
Choline15 mg
Caffeine0 mg
Water297 g
As published
This recipe was extracted from The English-Chinese cookery book (1890) by J. Dyer Ball, J. Dyer Ball, J. Dyer (James Dyer) 1890- Ball, page 4. The excerpt below is the record exactly as published.
MUTTON BROTH. fT^AKE the water in which a leg of mutton has been boiled. Take off I the fat, and boil it for two hours with a turnip, an onion, and a carrot — cut small. Add some minced parsley, and a spoonful of rice
Cook this with the app: pantry check, scaling, and the assistant.