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Scotch Broth
From The Landmarks club cook book, 1903
Serves 4
Presented as published in 1903. 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
197Calories
6 gProtein
44 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories197 kcal
Protein5.5 g
Carbohydrates44 g
Fiber8.9 g
Sugars2.7 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium16 mg
Potassium244 mg
Calcium29 mg
Iron1.4 mg
Magnesium45 mg
Phosphorus127 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C4.1 mg
Vitamin A126 mcg
Vitamin E0.1 mg
Vitamin K3.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.5 mg
Folate22 mcg
Choline23 mg
Caffeine0 mg
Water52 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 20. The excerpt below is the record exactly as published.
SCOTCH BROTH. Two pounds neck of mutton, one cup of barley, one onion filled with cloves, one carrot cut fine, bit of thyme
Cook this with the app: pantry check, scaling, and the assistant.