Mutton Broth
From Home dissertations, 1891
Recommended for patients whose food must be light.
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
1121Calories
78 gProtein
3 gCarbs
86 gFat
Full nutrition (33 nutrients)
Calories1121 kcal
Protein78 g
Carbohydrates3.2 g
Fiber0.7 g
Sugars0 g
Total Fat86 g
Saturated Fat37 g
Monounsaturated Fat35 g
Polyunsaturated Fat6.8 g
Cholesterol318 mg
Sodium315 mg
Potassium1118 mg
Calcium93 mg
Iron7.3 mg
Magnesium113 mg
Phosphorus744 mg
Zinc16 mg
Copper0.6 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.6 mg
Vitamin B1211 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1 mg
Niacin (B3)28 mg
Folate87 mcg
Choline1.6 mg
Caffeine0 mg
Water1233 g
As published
This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 156. The excerpt below is the record exactly as published.
MUTTON BROTH. Mutton broth recommended for patients whose food must be light, is made with a pound of meat like that used for Scotch broth, freed of fat, cut into small pieces and put into a saucepan containing a quart of cold water. When this water has become heated to a boiling point skim it carefully, add a teaspoon of barley
Cook this with the app: pantry check, scaling, and the assistant.