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Restorative Broth with Mutton
From Cassell's dictionary of cookery, 1892
Serves 4
Probable cost, 6d. per pint.
Presented as published in 1892. 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
123Calories
7 gProtein
17 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories123 kcal
Protein7 g
Carbohydrates17 g
Fiber1.7 g
Sugars6.9 g
Total Fat3 g
Saturated Fat0.8 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.5 g
Cholesterol7.1 mg
Sodium364 mg
Potassium421 mg
Calcium42 mg
Iron0.7 mg
Magnesium23 mg
Phosphorus93 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A2.4 mcg
Vitamin E0.1 mg
Vitamin K0.7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.9 mg
Folate38 mcg
Choline25 mg
Caffeine0 mg
Water643 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1517. The excerpt below is the record exactly as published.
one pound of scrag of mutton. Break the bone with a chopper, and put it into a saucepan with three pints of water. Add a little salt, a small onion, a smaU turnip, a stick of celery, and a table- spoonful of pearl barley. Let the liquor boil, then draw the saucepan to the side, and let its contents simmer for two hours. Skim care- fully, strain, and the broth will be readj'^ for use. The meat may be served with parsley and butter or caper sauce. Sufficient for one quart of broth
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