Mutton Soup
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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
14Calories
0 gProtein
3 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories14 kcal
Protein0.3 g
Carbohydrates3.3 g
Fiber1.7 g
Sugars0.1 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium14 mg
Potassium51 mg
Calcium32 mg
Iron0.6 mg
Magnesium13 mg
Phosphorus5.2 mg
Zinc0.1 mg
Copper0 mg
Manganese3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.4 mcg
Vitamin E0.4 mg
Vitamin K7.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.3 mcg
Choline1.9 mg
Caffeine0 mg
Water0.5 g
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 106. The excerpt below is the record exactly as published.
Mutton soup. Gigot de mouton bouilli sauce aux Boiled leg of mutton, caper sauce. câpres. Pâté chaud de godiveau. : Hot forcemeat pie. Poulets rôtis. Roast fowls. Choux de Bruxelles au beurre, Brussels sprouts with butter. Brioche à la crème. Brioche. Mutton soup. Place a leg of mutton in a stock-pot, cover it either with water or beef stock, add carrots, onions, turnips, leeks, celery, a head of clove, and a little powdered ginger
Cook this with the app: pantry check, scaling, and the assistant.