Mutton Broth
From The easiest way in housekeeping and cooking, 1881
Presented as published in 1881. 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
425Calories
9 gProtein
94 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories425 kcal
Protein9.1 g
Carbohydrates94 g
Fiber6 g
Sugars13 g
Total Fat0.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium26 mg
Potassium635 mg
Calcium99 mg
Iron4.1 mg
Magnesium50 mg
Phosphorus183 mg
Zinc1.4 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C43 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.7 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.9 mg
Folate306 mcg
Choline14 mg
Caffeine0 mg
Water253 g
As published
This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 63. The excerpt below is the record exactly as published.
Mutton Broth. Prepare and boil as directed for stock. The broth from a boiled leg of mutton can be used, or any cheap 126 SOUPS. pieces and trimmings from chops. One small turnip and an onion will give flavoring enough. On the day it is to be used, add to two quarts of broth half a cup of rice
Cook this with the app: pantry check, scaling, and the assistant.