Mutton or Lamb Broth

Name: Mutton or Lamb Broth
Ingredients: 4 lbs. lean mutton or lamb; 1 gallon cold water; 1 onion, sliced; 2 gills rice; Pepper; salt; parsley; thyme

From Manual for army cooks, 1896

One or two pounds of fresh or canned tomatoes may be added.

Presented as published in 1896. 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

3079Calories

381 gProtein

142 gCarbs

96 gFat

Full nutrition (33 nutrients)

Calories3079 kcal

Protein381 g

Carbohydrates142 g

Fiber2.3 g

Sugars0.2 g

Total Fat96 g

Saturated Fat34 g

Monounsaturated Fat39 g

Polyunsaturated Fat9 g

Cholesterol1179 mg

Sodium1358 mg

Potassium5284 mg

Calcium345 mg

Iron40 mg

Magnesium554 mg

Phosphorus3633 mg

Zinc76 mg

Copper2.9 mg

Manganese2.4 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E4 mg

Vitamin K0.2 mcg

Vitamin B63.2 mg

Vitamin B1248 mcg

Thiamin (B1)3.4 mg

Riboflavin (B2)4.3 mg

Niacin (B3)116 mg

Folate827 mcg

Choline10 mg

Caffeine0 mg

Water5134 g

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 22. The excerpt below is the record exactly as published.

MUTTON OR LAMB BROTH. 4 lbs. lean mutton or lamb. 1 gallon cold water. 1 onion, sliced. 2 gills rice. Pepper, salt, parsley, and thyme

Cook this with the app: pantry check, scaling, and the assistant.