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Scotch Broth
From The national course in home economics, 1917
Serves 8
A traditional Scottish dish, hearty and nutritious.
Presented as published in 1917. 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
177Calories
7 gProtein
37 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories177 kcal
Protein7.2 g
Carbohydrates37 g
Fiber9.6 g
Sugars6.6 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium33 mg
Potassium376 mg
Calcium55 mg
Iron1.9 mg
Magnesium56 mg
Phosphorus156 mg
Zinc1.6 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C35 mg
Vitamin A153 mcg
Vitamin E0.2 mg
Vitamin K21 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3 mg
Folate69 mcg
Choline34 mg
Caffeine0 mg
Water576 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 49. The excerpt below is the record exactly as published.
SCOTCH BROTH. Boil four pounds of lean mutton in four quarts of water, stir into it half a pound of Scotch barley. Keep it well mixed until the water boils, and skim the surface carefully while simmering, as fast as the scum rises. Cut up a couple of carrots, a turnip and an onion; add these, with a quart of green peas, a few sprigs of parsley, and a dessert-spoonful of pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.