Mutton Broth
From Home dissertations, 1891
This is a delicious broth and very easily digested.
Presented as published in 1891. 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
379Calories
8 gProtein
85 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories379 kcal
Protein7.9 g
Carbohydrates85 g
Fiber2.7 g
Sugars6.4 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6.4 mg
Potassium292 mg
Calcium38 mg
Iron0.4 mg
Magnesium39 mg
Phosphorus139 mg
Zinc1.5 mg
Copper0.2 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate29 mcg
Choline9.2 mg
Caffeine0 mg
Water144 g
As published
This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 67. The excerpt below is the record exactly as published.
MUTTON BROTH. Take the fat from the liquor in which the leg of mutton has boiled. Add pepper, and a little salt, bearing in mind that mutton will not bear as much salt as beef or veal ; half a cup of raw rice, and half an onion
Cook this with the app: pantry check, scaling, and the assistant.