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Mutton Broth
From Buckeye cookery, 1892
Serves 5
Can also be made with chicken.
Presented as published in 1892. 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
451Calories
31 gProtein
2 gCarbs
34 gFat
Full nutrition (33 nutrients)
Calories451 kcal
Protein31 g
Carbohydrates1.8 g
Fiber0 g
Sugars0 g
Total Fat34 g
Saturated Fat15 g
Monounsaturated Fat14 g
Polyunsaturated Fat2.7 g
Cholesterol127 mg
Sodium126 mg
Potassium445 mg
Calcium37 mg
Iron3 mg
Magnesium44 mg
Phosphorus296 mg
Zinc6.4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B124.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)11 mg
Folate40 mcg
Choline0.1 mg
Caffeine0 mg
Water493 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 322. The excerpt below is the record exactly as published.
two pounds of mutton and two quarts cold water to boil, add one table-spoon rice
Cook this with the app: pantry check, scaling, and the assistant.