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Mutton or Lamb Broth
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 6
Nutritious and palatable for the sick.
Presented as published in 1901. 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
459Calories
62 gProtein
12 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories459 kcal
Protein62 g
Carbohydrates12 g
Fiber0.2 g
Sugars0 g
Total Fat16 g
Saturated Fat5.7 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat1.5 g
Cholesterol197 mg
Sodium219 mg
Potassium870 mg
Calcium53 mg
Iron6 mg
Magnesium89 mg
Phosphorus589 mg
Zinc12 mg
Copper0.5 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.7 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B127.9 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)19 mg
Folate104 mcg
Choline0.9 mg
Caffeine0 mg
Water854 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 3. The excerpt below is the record exactly as published.
Mutton or Lamb Broth. — Take four pounds of lean mutton or lamb, and cut into small pieces, which boil slowly in a gallon of wa'er, in a covered vessel, for two hours. Soak a half teacupful of rice in enough warm water to cover it, and add to the boil- ing soup. Cook another hour, stirring from time to time, to keep the rice from settling to the bottom. Beat an ^%% to a froth, and stir into it a cup of milk, into which has been rubbed a tablespoonful of flour. Mix with this a little of the hot liquid, until the &%% is cooled sufficientl}^ to prevent danger of curdling. Then, after taking out the meat, pour this into the pot, season with parsley, thyme, salt and pepper
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