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Scotch Broth
From Around-the-world cook book, 1913
Serves 6
Presented as published in 1913. 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
159Calories
5 gProtein
35 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories159 kcal
Protein4.9 g
Carbohydrates35 g
Fiber7.1 g
Sugars3.7 g
Total Fat2.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol5.2 mg
Sodium40 mg
Potassium324 mg
Calcium43 mg
Iron1.2 mg
Magnesium40 mg
Phosphorus113 mg
Zinc1 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A90 mcg
Vitamin E0.1 mg
Vitamin K7.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2 mg
Folate38 mcg
Choline19 mg
Caffeine0 mg
Water93 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 11. The excerpt below is the record exactly as published.
SCOTCH BROTH Water (in which mutton has been boiled), 1 quart, Barley, 1 cup, Carrot, 1, Turnip, 1, Onions, 1, Celery, 4 stalks, Green peas, y^ cupful, Beans, i/o cupful. Butter, 1 tablespoon, Flour, 1 tablespoon. Parsley, salt, pepper
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