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Mutton Broth, Mock
From Cassell's dictionary of cookery, 1892
Serves 1
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
386Calories
8 gProtein
84 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories386 kcal
Protein8.1 g
Carbohydrates84 g
Fiber5.5 g
Sugars5.8 g
Total Fat2.6 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol0 mg
Sodium1303 mg
Potassium208 mg
Calcium309 mg
Iron32 mg
Magnesium36 mg
Phosphorus84 mg
Zinc0.6 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A6.5 mcg
Vitamin E0.4 mg
Vitamin K0.8 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.3 mg
Folate131 mcg
Choline17 mg
Caffeine0 mg
Water458 g
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, Mock.— Mix a table- spoonful of oatmeal to a smooth batter with three table-spoonfuls of cold water, and stir to it a pint of boiling water. Pour this into a sauce- pan and boil, and stu- for five minutes, adding, when as thick as required, a few drops of the essence of sweet herbs, a dessert-spoonful of mushroom ketchup, and salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.