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Mutton Broth
From The economical cook book, 1905
Serves 7
Presented as published in 1905. 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
795Calories
87 gProtein
14 gCarbs
41 gFat
Full nutrition (33 nutrients)
Calories795 kcal
Protein87 g
Carbohydrates14 g
Fiber1.4 g
Sugars0.5 g
Total Fat41 g
Saturated Fat16 g
Monounsaturated Fat17 g
Polyunsaturated Fat3.6 g
Cholesterol303 mg
Sodium209 mg
Potassium953 mg
Calcium76 mg
Iron7.6 mg
Magnesium86 mg
Phosphorus569 mg
Zinc20 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K1.3 mcg
Vitamin B60.5 mg
Vitamin B127.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)16 mg
Folate71 mcg
Choline8 mg
Caffeine0 mg
Water184 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 5. The excerpt below is the record exactly as published.
Mutton Brofh. A shoulder of mutton weighing four or five pounds, have the ^ints cracked, but do not out it up ; put it in a soup-kettle with two tableepoonsful of rice, and three potatoes, peeled, washed and cut up ; season with pepper and salt, and cover with cold water
Cook this with the app: pantry check, scaling, and the assistant.