Mutton Broth

Name: Mutton Broth
Ingredients: 1 lb. Neck Mutton; £ lb. Barley; 1 large Carrot; 1 small Turnip; A little Parsley; quarts Water; Salt and Pepper; 2 large Leeks

From Household cookery and laundry work, 1882

Barley should be washed, and vegetables cut and left in water until required.

Presented as published in 1882. 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

864Calories

27 gProtein

191 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories864 kcal

Protein27 g

Carbohydrates191 g

Fiber45 g

Sugars16 g

Total Fat2.9 g

Saturated Fat0.6 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat1.3 g

Cholesterol0 mg

Sodium166 mg

Potassium1735 mg

Calcium274 mg

Iron7.2 mg

Magnesium246 mg

Phosphorus622 mg

Zinc5.7 mg

Copper1.3 mg

Manganese3.4 mg

Vitamin D0 mcg

Vitamin C36 mg

Vitamin A503 mcg

Vitamin E0.4 mg

Vitamin K13 mcg

Vitamin B61.2 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.3 mg

Niacin (B3)11 mg

Folate136 mcg

Choline91 mg

Caffeine0 mg

Water2233 g

As published

This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 4. The excerpt below is the record exactly as published.

MUTTON BROTH. 1 lb. Neck Mutton. ^ lb. Barley. 1 large Carrot. 1 small Turnip. A little Parsley. quarts Water. Salt and Pepper. 2 large Leeks

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