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Mutton Broth
From The national course in home economics, 1917
Serves 2
Presented as published in 1917. 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
347Calories
60 gProtein
0 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories347 kcal
Protein60 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat10 g
Saturated Fat5 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol200 mg
Sodium155 mg
Potassium801 mg
Calcium18 mg
Iron6.5 mg
Magnesium55 mg
Phosphorus472 mg
Zinc15 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A6.8 mcg
Vitamin E0.3 mg
Vitamin K3.2 mcg
Vitamin B60.9 mg
Vitamin B125.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)14 mg
Folate16 mcg
Choline195 mg
Caffeine0 mg
Water391 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 363. The excerpt below is the record exactly as published.
MUTTON BROTH. Take the lean part of neck and loin, and cut into small pieces, remov- ing all the fat. Take about a pound of the meat and place it in a sauce- pan with a pint of cold water
Cook this with the app: pantry check, scaling, and the assistant.