Mutton Broth
From Domestic science, principles and application, 1914
Presented as published in 1914. 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
2335Calories
158 gProtein
27 gCarbs
172 gFat
Full nutrition (33 nutrients)
Calories2335 kcal
Protein158 g
Carbohydrates27 g
Fiber0.4 g
Sugars0 g
Total Fat172 g
Saturated Fat75 g
Monounsaturated Fat71 g
Polyunsaturated Fat14 g
Cholesterol635 mg
Sodium574 mg
Potassium2252 mg
Calcium151 mg
Iron16 mg
Magnesium213 mg
Phosphorus1508 mg
Zinc32 mg
Copper1.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B61.2 mg
Vitamin B1222 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)2 mg
Niacin (B3)57 mg
Folate249 mcg
Choline1.9 mg
Caffeine0 mg
Water1051 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 136. The excerpt below is the record exactly as published.
Mutton Broth 2 pounds of mutton from the neck 2 c. cold water Method. — Cut the meat in small pieces, soak in water 1 hour. Simmer for 3 hours, strain, and remove the fat. 3 tablespoons of rice
Cook this with the app: pantry check, scaling, and the assistant.