gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Nourishing Broth
From Mrs. Roundell's Practical cookery book, 1898
Serves 8
Presented as published in 1898. 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
176Calories
25 gProtein
0 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories176 kcal
Protein25 g
Carbohydrates0.2 g
Fiber0.1 g
Sugars0 g
Total Fat8.4 g
Saturated Fat3.2 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol77 mg
Sodium101 mg
Potassium394 mg
Calcium35 mg
Iron2.5 mg
Magnesium30 mg
Phosphorus240 mg
Zinc6.2 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A1.2 mcg
Vitamin E0.2 mg
Vitamin K2.1 mcg
Vitamin B60.6 mg
Vitamin B123 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6.5 mg
Folate6.1 mcg
Choline70 mg
Caffeine0 mg
Water673 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 301. The excerpt below is the record exactly as published.
Nourishing1 Broth. — Take a knuckle of veal, two pounds of lean beef, a bunch of herbs, and six peppercorns. Put them into five quarts of cold water
Cook this with the app: pantry check, scaling, and the assistant.