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Scotch Broth

Name: Scotch Broth
Yield: 1 servings
Ingredients: The liquor in which a leg of mutton, piece of beef or old fowl has been boiled; barley; vegetables chopped small; a cup of rough oatmeal; salt and pepper to taste

From The Ideal cook book, 1899

Serves 1

This very plain preparation is genuine Scotch broth as served in Scotland.

Presented as published in 1899. 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

240Calories

9 gProtein

29 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories240 kcal

Protein8.5 g

Carbohydrates29 g

Fiber4 g

Sugars1.3 g

Total Fat10 g

Saturated Fat2.8 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat2.7 g

Omega-30.1 g

Cholesterol21 mg

Sodium238 mg

Potassium244 mg

Calcium48 mg

Iron2.4 mg

Magnesium66 mg

Phosphorus225 mg

Zinc2.6 mg

Copper0.2 mg

Manganese1.4 mg

Vitamin D0.2 mcg

Vitamin C4.9 mg

Vitamin A7.8 mcg

Vitamin E0.3 mg

Vitamin K1.1 mcg

Vitamin B60 mg

Vitamin B120.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.2 mg

Folate16 mcg

Choline31 mg

Caffeine0 mg

Water209 g

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 144. The excerpt below is the record exactly as published.

Scotch Broth —Ingredients—The liquor in which a leg of mutton, piece of beef or old fowl has been boiled, barley, vegetables chopped small, a cup of rough oatmeal mixed in cold water, salt and pepper to taste

Cook this with the app: pantry check, scaling, and the assistant.