Mutton Broth
From The Common sense recipe book, 1898
Excellent for those suffering from dysenteric troubles.
Presented as published in 1898. 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
4427Calories
312 gProtein
0 gCarbs
343 gFat
Full nutrition (27 nutrients)
Calories4427 kcal
Protein312 g
Carbohydrates0 g
Fiber0 g
Total Fat343 g
Saturated Fat150 g
Monounsaturated Fat141 g
Polyunsaturated Fat27 g
Cholesterol1270 mg
Sodium1107 mg
Potassium4427 mg
Calcium254 mg
Iron29 mg
Magnesium399 mg
Phosphorus2939 mg
Zinc64 mg
Copper1.9 mg
Manganese0.4 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin B62.4 mg
Vitamin B1245 mcg
Thiamin (B1)2 mg
Riboflavin (B2)4 mg
Niacin (B3)110 mg
Folate345 mcg
Water1148 g
As published
This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 99. The excerpt below is the record exactly as published.
MUTTON BROTH, Put about four pounds of mutton (not lamb), neck piece pre- ferred, in cold water enough to cover
Cook this with the app: pantry check, scaling, and the assistant.