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MUTTON BROTH
From Royal Victoria cook book, 1900
Serves 5
Excellent for those suffering from dysenteric troubles.
Presented as published in 1900. 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
885Calories
62 gProtein
0 gCarbs
69 gFat
Full nutrition (33 nutrients)
Calories885 kcal
Protein62 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat69 g
Saturated Fat30 g
Monounsaturated Fat28 g
Polyunsaturated Fat5.4 g
Cholesterol254 mg
Sodium1638 mg
Potassium886 mg
Calcium52 mg
Iron5.7 mg
Magnesium80 mg
Phosphorus588 mg
Zinc13 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B129 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)22 mg
Folate69 mcg
Choline0 mg
Caffeine0 mg
Water230 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 72. The excerpt below is the record exactly as published.
MUTTON BROTH.—Put about 4 pounds of mutton (neck is best) in cold water, enough to cover, simmer, not boil, nearly all day, or until the meat is in shreds, strain, place liquor in ice box over night, next morning remove the fat, being careful not to let any particles remain on the jelly. Keep jelly on ice, and when required for use, take 1 tablespoon to $ cup of boiling water, salt to taste
Cook this with the app: pantry check, scaling, and the assistant.