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Mutton Broth
From Mrs. Lincoln's Boston cook book, 1884
Serves 4
For seasoning, a little curry powder, or a saltspoonful of celery salt, or a few leaves of fresh mint, are agreeable as a change.
Presented as published in 1884. 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
277Calories
35 gProtein
12 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories277 kcal
Protein35 g
Carbohydrates12 g
Fiber2.1 g
Sugars3.1 g
Total Fat10 g
Saturated Fat3.5 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat0.4 g
Omega-30.1 g
Cholesterol99 mg
Sodium627 mg
Potassium353 mg
Calcium47 mg
Iron3.8 mg
Magnesium35 mg
Phosphorus195 mg
Zinc6.2 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.2 mcg
Vitamin C11 mg
Vitamin A12 mcg
Vitamin E0.9 mg
Vitamin K5.3 mcg
Vitamin B60.2 mg
Vitamin B122.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.2 mg
Folate39 mcg
Choline3 mg
Caffeine0 mg
Water369 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 87. The excerpt below is the record exactly as published.
Mutton Broth. Allow one quart of cold water to each pound of meat and bone. Break the bones and cut the meat (which should be lean) into small pieces. Cover with cold water and heat slowly. Add one teaspoonfal of salt and half a salt- spoonful of pepper^ and a small slice of onion and turnip if 3^ou like. Simmer until the meat is in shreds. Strain it, and when it is cool remove the fat. To one quart of the broth allow two tahlespoonfuls of rice
Cook this with the app: pantry check, scaling, and the assistant.