Portugal Broth

Name: Portugal Broth
Ingredients: some lean of Veal; Beef; Mutton; a brawny Hen or young Cock; an Onion quartered; a Clove of Garlick; a sprig of Thyme; a little Parsley; as much Minth; a little balm; some Coriander-seeds bruised; a very little Saffron; a little Salt; Pepper; a Clove

From The closet of Sir Kenelm Digby Knight opened, 1910

Presented as published in 1910. 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

384Calories

46 gProtein

19 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories384 kcal

Protein46 g

Carbohydrates19 g

Fiber4.5 g

Sugars6.5 g

Total Fat15 g

Saturated Fat5.8 g

Monounsaturated Fat6.9 g

Polyunsaturated Fat0.9 g

Omega-30 g

Cholesterol132 mg

Sodium152 mg

Potassium946 mg

Calcium98 mg

Iron5.4 mg

Magnesium70 mg

Phosphorus462 mg

Zinc11 mg

Copper0.2 mg

Manganese3.2 mg

Vitamin D0.2 mcg

Vitamin C13 mg

Vitamin A4.8 mcg

Vitamin E0.8 mg

Vitamin K11 mcg

Vitamin B61.3 mg

Vitamin B125.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)11 mg

Folate40 mcg

Choline134 mg

Caffeine0 mg

Water278 g

As published

This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 84. The excerpt below is the record exactly as published.

PORTUGAL BROTH, AS IT WAS MADE FOR THE QUEEN Make very good broth with some lean of Veal, Beef and Mutton, and with a brawny Hen or young Cock. After it is scummed, put in an Onion quar- tered, (and, if you like it, a Clove of Garlick,) a little Parsley, a sprig of Thyme, as much Minth, a little balm ; some Coriander-seeds bruised, and a very little Saffron ; a little Salt, Pepper

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