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Mutton Broth (Invalid Cookery)
From Cassell's dictionary of cookery, 1892
Serves 2
Probable cost, 7d. Sufficient for a pint and a half to two pints.
Presented as published in 1892. 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
51Calories
1 gProtein
11 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories51 kcal
Protein1.5 g
Carbohydrates11 g
Fiber2.5 g
Sugars6.3 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium40 mg
Potassium277 mg
Calcium61 mg
Iron0.3 mg
Magnesium22 mg
Phosphorus42 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A8 mcg
Vitamin E0 mg
Vitamin K31 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate53 mcg
Choline4.8 mg
Caffeine0 mg
Water832 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 958. The excerpt below is the record exactly as published.
Mutton Broth (Invalid Cookery). — Boil one pound of the scrag end of a neck of mutton in about three pints of cold water, and if the patient can digest vegetables, it will be much improved by the addition of a little turnip, par- sley, finely minced, and onion
Cook this with the app: pantry check, scaling, and the assistant.