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Mutton Broth, Nourishing and Delicate
From Cassell's dictionary of cookery, 1892
Serves 4
Time, three hours and a half to simmer.
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
840Calories
59 gProtein
2 gCarbs
64 gFat
Full nutrition (33 nutrients)
Calories840 kcal
Protein59 g
Carbohydrates2.2 g
Fiber0.4 g
Sugars0 g
Total Fat64 g
Saturated Fat28 g
Monounsaturated Fat26 g
Polyunsaturated Fat5.1 g
Cholesterol238 mg
Sodium208 mg
Potassium838 mg
Calcium48 mg
Iron5.4 mg
Magnesium77 mg
Phosphorus557 mg
Zinc12 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.4 mg
Vitamin B128.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)21 mg
Folate65 mcg
Choline1.1 mg
Caffeine0 mg
Water216 g
Estimated from matched ingredients across 4 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, Nourishing and Delicate. — Take three pounds of the knuckle part of the leg of mutton, separate the shank- bone, that it may lie flat in the saucepan. Cover with cold water, and mix in a table-spoonful of Scotch barley, which should be kept stirred imtil the water boils, then remove from the fire to simmer, adding salt
Cook this with the app: pantry check, scaling, and the assistant.