Mutton Broth
From English and French cookery, 1890
Presented as published in 1890. 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
109Calories
3 gProtein
24 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories109 kcal
Protein3.1 g
Carbohydrates24 g
Fiber5 g
Sugars13 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium105 mg
Potassium676 mg
Calcium140 mg
Iron0.6 mg
Magnesium48 mg
Phosphorus92 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C49 mg
Vitamin A17 mcg
Vitamin E0.1 mg
Vitamin K66 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate107 mcg
Choline9.7 mg
Caffeine0 mg
Water1703 g
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 27. The excerpt below is the record exactly as published.
Mutton Broth. — Put into a pan 2 pounds of the scrag of mutton, freed from fat, and chopped small, with 3 pints of water. Boil, skim, and simmer for an hour. Add lit ounces of washed rice, a small onion and 2 sprigs parsley chopped, turnip and some celery
Cook this with the app: pantry check, scaling, and the assistant.