Mutton Broth

Name: Mutton Broth
Ingredients: 3 lbs. of the scrag end of the neck of mutton; 2 oz. of pearl barley; 1 turnip; 1 onion; 2 leeks; 1 carrot; 1 teaspoonful of parsley; Salt and pepper

From The official handbook for the National Training School for Cookery, 1891

Time required: about two hours and a quarter.

Presented as published in 1891. 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

326Calories

12 gProtein

73 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories326 kcal

Protein12 g

Carbohydrates73 g

Fiber21 g

Sugars21 g

Total Fat1.1 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.4 g

Cholesterol0 mg

Sodium101 mg

Potassium1467 mg

Calcium205 mg

Iron3.4 mg

Magnesium108 mg

Phosphorus291 mg

Zinc2.3 mg

Copper0.5 mg

Manganese1.3 mg

Vitamin D0 mcg

Vitamin C49 mg

Vitamin A508 mcg

Vitamin E0.4 mg

Vitamin K34 mcg

Vitamin B60.9 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)3.4 mg

Folate127 mcg

Choline36 mg

Caffeine0 mg

Water460 g

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 58. The excerpt below is the record exactly as published.

Mutton Broth. 147 INGREDIENTS. s. d. 3 lbs. of the scrag end of the neck of mutton, 2 6 o o\ o o| O Or lod. per lb 2 oz. of pearl barley or rice 1 turnip 1 onion 2 leeks 1 carrot 1 teaspoonful of parsley ... Salt and pepper

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