Mutton Broth

Name: Mutton Broth
Ingredients: 1 lb. of mutton; 1 quart of water; 1 onion; half a teacupful of rice; pepper and salt

From Cookery for busy lives and small incomes, 1890

Pearl barley is sometimes liked in mutton broth. Put it on with the mutton, as it requires longer cooking than rice.

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

1167Calories

80 gProtein

14 gCarbs

86 gFat

Full nutrition (33 nutrients)

Calories1167 kcal

Protein80 g

Carbohydrates14 g

Fiber2.6 g

Sugars6.4 g

Total Fat86 g

Saturated Fat37 g

Monounsaturated Fat35 g

Polyunsaturated Fat6.8 g

Cholesterol318 mg

Sodium311 mg

Potassium1335 mg

Calcium126 mg

Iron7.5 mg

Magnesium124 mg

Phosphorus778 mg

Zinc16 mg

Copper0.6 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.6 mcg

Vitamin B60.8 mg

Vitamin B1211 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1 mg

Niacin (B3)28 mg

Folate115 mcg

Choline9.2 mg

Caffeine0 mg

Water1366 g

As published

This recipe was extracted from Cookery for busy lives and small incomes (1890) by Mary Harrison, page 25. The excerpt below is the record exactly as published.

Mutton Broth Ingredients. — 1 lb. of mutton, 1 quart of water, 1 onion, half a teacupful of rice, pepper and salt

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