Mutton Broth
From The national course in home economics, 1917
Serves 4
For convalescents.
Presented as published in 1917. 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
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 46. The excerpt below is the record exactly as published.
MUTTON BROTH. (For Convalescents. ) Place In a kettle three pounds of a neck of mutton from which the tat has been cut, and chopped into small pieces, with six pints of water. Boil, skim, set the pan to the back of the stove, where it can simmer for an hour. Add three ounces of washed rice, with a turnip and some celery
Cook this with the app: pantry check, scaling, and the assistant.