gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Restorative Broth with Veal
From Cassell's dictionary of cookery, 1892
Serves 6
Probable cost, 8d. per pint. Sufficient for nearly two quarts.
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
254Calories
31 gProtein
8 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories254 kcal
Protein31 g
Carbohydrates7.7 g
Fiber1.5 g
Sugars2.4 g
Total Fat10 g
Saturated Fat4.2 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat0.7 g
Cholesterol124 mg
Sodium165 mg
Potassium764 mg
Calcium74 mg
Iron1.8 mg
Magnesium56 mg
Phosphorus347 mg
Zinc5 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C9.5 mg
Vitamin A18 mcg
Vitamin E0.4 mg
Vitamin K89 mcg
Vitamin B60.7 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)12 mg
Folate38 mcg
Choline2.1 mg
Caffeine0 mg
Water725 g
Estimated from matched ingredients across 6 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.
two pounds of fresh knuckle of ^•cal broken up. Add a large onion, half a small parsnip, a leek, a little salt, and three quarts of cold water. Bring the broth to the boil, skim it, then simmer it gently for four hours. A quarter of an hour before it is taken up skim it once more, and throw into it a handful of chervil, ten large sori'cl-leaves, and a cabbage lettuce
Cook this with the app: pantry check, scaling, and the assistant.