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Scotch Broth

Name: Scotch Broth
Yield: 1 servings
Ingredients: The liquor in which a leg of mutton, piece of beef or old fowl has been boiled; barley; vegetables chopped small; a cup of rough oatmeal; salt; pepper

From The white ribbon cook book, 1894

Serves 1

This very plain preparation is genuine Scotch broth as served in Scotland.

Presented as published in 1894. 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

949Calories

29 gProtein

203 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories949 kcal

Protein29 g

Carbohydrates203 g

Fiber43 g

Sugars3.2 g

Total Fat6.7 g

Saturated Fat1.6 g

Monounsaturated Fat1.5 g

Polyunsaturated Fat2.7 g

Omega-30.1 g

Cholesterol0 mg

Sodium9741 mg

Potassium1100 mg

Calcium202 mg

Iron9.8 mg

Magnesium270 mg

Phosphorus674 mg

Zinc7 mg

Copper1.4 mg

Manganese7.3 mg

Vitamin D0 mcg

Vitamin C0.8 mg

Vitamin A62 mcg

Vitamin E0.6 mg

Vitamin K52 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.3 mg

Niacin (B3)10 mg

Folate69 mcg

Choline102 mg

Caffeine0 mg

Water239 g

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 129. The excerpt below is the record exactly as published.

Scotch Broth — The liquor in which a leg of mutton, piece of beef or old fowl has been boiled, barley, vegetables chopped small, a cup of rough oatmeal mixed in cold water, salt and pepper

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