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Mutton Broth
From The Monmouth Baptist ladies' cook book, 1907
Serves 6
Presented as published in 1907. 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
553Calories
39 gProtein
0 gCarbs
43 gFat
Full nutrition (33 nutrients)
Calories553 kcal
Protein39 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat43 g
Saturated Fat19 g
Monounsaturated Fat18 g
Polyunsaturated Fat3.4 g
Cholesterol159 mg
Sodium345 mg
Potassium553 mg
Calcium41 mg
Iron3.6 mg
Magnesium53 mg
Phosphorus367 mg
Zinc8 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B125.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)14 mg
Folate43 mcg
Choline0 mg
Caffeine0 mg
Water459 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 129. The excerpt below is the record exactly as published.
MUTTON BROTH. Mrs. Adelaide Glenn Ferris, Carthage. Three pounds mutton, remove fat and put into a kettle with two quarts cold water. Let come to a quick boil, then allow to simmer from four to five hours. Add one-half teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.