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Mutton Broth
From The Portland Woman's Exchange Cook Book, 1913
Serves 2
A hearty broth for nourishment.
Presented as published in 1913. 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
26Calories
1 gProtein
6 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories26 kcal
Protein0.5 g
Carbohydrates5.7 g
Fiber0.1 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.5 mg
Potassium14 mg
Calcium3.9 mg
Iron0.4 mg
Magnesium2.5 mg
Phosphorus8.7 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.3 mg
Vitamin A4.2 mcg
Vitamin E0 mg
Vitamin K16 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate18 mcg
Choline0.5 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 89. The excerpt below is the record exactly as published.
Mutton Broth. 1 lb. neck of mutton. Salt. lJ/2 pt- water. A sprig of parsley. J/^ oz. rice.
Cook this with the app: pantry check, scaling, and the assistant.