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Scotch Broth
From Scientific cooking with scientific methods, 1911
Serves 7
Presented as published in 1911. 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
567Calories
36 gProtein
20 gCarbs
37 gFat
Full nutrition (33 nutrients)
Calories567 kcal
Protein36 g
Carbohydrates20 g
Fiber4.5 g
Sugars1 g
Total Fat37 g
Saturated Fat16 g
Monounsaturated Fat15 g
Polyunsaturated Fat3.1 g
Cholesterol136 mg
Sodium138 mg
Potassium578 mg
Calcium46 mg
Iron3.8 mg
Magnesium67 mg
Phosphorus376 mg
Zinc7.4 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A56 mcg
Vitamin E0.1 mg
Vitamin K6.6 mcg
Vitamin B60.3 mg
Vitamin B124.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)13 mg
Folate47 mcg
Choline14 mg
Caffeine0 mg
Water349 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 51. The excerpt below is the record exactly as published.
Scotch Broth. Use three or four pounds of mutton from the fore- quarter. Cut meat into cubes with scissors, put in kettle and cover with three pints of cold water, bringing to the boiling-point quickly. Skim and add three- fourths of a cup of barley that has been soaked over- night. Simmer until the meat is tender. It will take from one to one and a half hours, cooking slowly. It is well to cover the bones with cold water in another saucepan and cook while the meat and barley cook. Strain the water from, bones onto meat when tender. Put two tablespoons of butter into frying-pan and cook one cup each of onion, celery, carrot and turnip
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