Scotch Broth
From The art of living in Australia, 1893
Total Cost—1d. Time—One Hour.
Presented as published in 1893. 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
155Calories
3 gProtein
34 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories155 kcal
Protein3.3 g
Carbohydrates34 g
Fiber3.2 g
Sugars5.9 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium89 mg
Potassium488 mg
Calcium66 mg
Iron1.4 mg
Magnesium25 mg
Phosphorus81 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A501 mcg
Vitamin E0.4 mg
Vitamin K7.9 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)1.8 mg
Folate113 mcg
Choline6.9 mg
Caffeine0 mg
Water149 g
As published
This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 182. The excerpt below is the record exactly as published.
SCOTCH BROTH. 2 quarts of the Liquor in -which " Mutton has been cooked /- Salt 1 oz. Rice .... 1 Carrot .... ^ Turnip, and Stalk of Celery
Cook this with the app: pantry check, scaling, and the assistant.