Mutton Broth
From The housekeeper's companion, 1883
Mutton broth is more nourishing than commonly made broths.
Presented as published in 1883. 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
1107Calories
78 gProtein
0 gCarbs
86 gFat
Full nutrition (33 nutrients)
Calories1107 kcal
Protein78 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat86 g
Saturated Fat37 g
Monounsaturated Fat35 g
Polyunsaturated Fat6.8 g
Cholesterol318 mg
Sodium284 mg
Potassium1109 mg
Calcium71 mg
Iron7.2 mg
Magnesium102 mg
Phosphorus735 mg
Zinc16 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B1211 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1 mg
Niacin (B3)28 mg
Folate86 mcg
Choline0 mg
Caffeine0 mg
Water523 g
As published
This recipe was extracted from The housekeeper's companion (1883), page 307. The excerpt below is the record exactly as published.
merely covered with water, in a bottle jar, in a sauce pan with cold water, near a fire, so as not to allow it to boil, but merely to stew for three or four hours. The fat may be separated by allowing it to get cold and then skimming it off. Mutton-broth
Cook this with the app: pantry check, scaling, and the assistant.