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Mutton Broth, Quickly Made
From Cassell's dictionary of cookery, 1892
Serves 2
Probable cost, Is. 2d. per pound.
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
31Calories
1 gProtein
7 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories31 kcal
Protein0.9 g
Carbohydrates7.2 g
Fiber1.4 g
Sugars3.2 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium13 mg
Potassium118 mg
Calcium28 mg
Iron0.3 mg
Magnesium11 mg
Phosphorus23 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.7 mg
Vitamin A5.4 mcg
Vitamin E0 mg
Vitamin K17 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate16 mcg
Choline4.7 mg
Caffeine0 mg
Water304 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, Quickly Made.— Cut two thick choi>s from the neck, but remove the bones and aU fat. Cut the meat into dice, and put it into a stewpan with a pint of cold water ; then scrape the bones, break them, and add them, vrith a very small onion, a sprig of parsley and thyme, and some pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.