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Rice and Veal Broth
From Cassell's dictionary of cookery, 1892
Serves 5
Sufficient for six or eight persons.
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
553Calories
41 gProtein
62 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories553 kcal
Protein41 g
Carbohydrates62 g
Fiber4.7 g
Sugars0.4 g
Total Fat15 g
Saturated Fat5.6 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat1.7 g
Cholesterol149 mg
Sodium1010 mg
Potassium685 mg
Calcium276 mg
Iron27 mg
Magnesium70 mg
Phosphorus424 mg
Zinc6 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A1 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.9 mg
Vitamin B122.4 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1 mg
Niacin (B3)20 mg
Folate128 mcg
Choline9.8 mg
Caffeine0 mg
Water440 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1534. The excerpt below is the record exactly as published.
Bice and Veal Broth. — Put two pounds of the knuckle of veal into a saucepan, and pour over it two quarts of boiling water ; add four ounces of washed rice, half a blade of mace, and a Uttle pepper and salt,
Cook this with the app: pantry check, scaling, and the assistant.