Scotch Broth
From Most for your money cookbook, 1938
Presented as published in 1938. 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
As published
This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 11. The excerpt below is the record exactly as published.
SCOTCH BROTH Take carrots, turnips, leeks, onions and any other fresh vege- tables in season. Chop them up very, very fine. Put a piece of butter in a pan and throw the vegetables in to cook. Add stock to quantity required and when boiling toss in some pearl barley
Cook this with the app: pantry check, scaling, and the assistant.