gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Mutton Broth
From The household (of the Detroit free press), 1886
Serves 5
Chicken broth may be prepared in the same way.
Presented as published in 1886. 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 The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 248. The excerpt below is the record exactly as published.
Mutton Broth — Put two pounds of mutton and two quarts of cold water to boil; add one tablespoonful of rice
Cook this with the app: pantry check, scaling, and the assistant.