Mutton Broth en Marmite
From Cookery, 1897
Remove excess fat before serving.
Presented as published in 1897. 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
91Calories
4 gProtein
21 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories91 kcal
Protein3.7 g
Carbohydrates21 g
Fiber6.9 g
Sugars12 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium102 mg
Potassium804 mg
Calcium119 mg
Iron1.2 mg
Magnesium41 mg
Phosphorus104 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A501 mcg
Vitamin E0.4 mg
Vitamin K8.5 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate40 mcg
Choline14 mg
Caffeine0 mg
Water303 g
As published
This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 17. The excerpt below is the record exactly as published.
Mutton Broth en Marmite. — Use one of the fireproof earthenware marmite: a both to prepare this and to send it to the table. Put it over the fire with some breast or neck of mutton covered with slightly salted water, let it simmer slowly for two hours, together with carrots, leeks, onions, and celery cut in pieces, and a handful of pearl-barley
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