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Mutton Broth, Scotch, in Summer
From Cassell's dictionary of cookery, 1892
Serves 8
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
185Calories
8 gProtein
39 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories185 kcal
Protein7.6 g
Carbohydrates39 g
Fiber10 g
Sugars6.6 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium34 mg
Potassium417 mg
Calcium69 mg
Iron2.2 mg
Magnesium62 mg
Phosphorus161 mg
Zinc1.6 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C35 mg
Vitamin A154 mcg
Vitamin E0.2 mg
Vitamin K26 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3 mg
Folate70 mcg
Choline34 mg
Caffeine0 mg
Water577 g
Estimated from matched ingredients across 8 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, Scotch, in Summer. — Boil four pounds of lean mutton in four quarts of water, stir into it eight ounces of Scotch barley. Keep it well mixed until the water boils, and skim the sm-face carefully while siromering as fast as the scmn rises. Cut up a couple of carrots, a turnip, and an onion ; add these, vdth a quart or more of green peas, a few sprigs of parsley, and a dessert-spoonful of pepper and salt
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