Scotch Broth

Name: Scotch Broth
Ingredients: One pound runner of beef; One turnip cut in dice; One carrot cut in dice; One carrot grated; Two leeks sliced; One ounce barley; Pepper and salt; Cold water

From Plain cookery recipes, 1908

Presented as published in 1908. 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

190Calories

8 gProtein

42 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories190 kcal

Protein7.7 g

Carbohydrates42 g

Fiber15 g

Sugars18 g

Total Fat0.8 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium133 mg

Potassium1352 mg

Calcium180 mg

Iron2.4 mg

Magnesium78 mg

Phosphorus204 mg

Zinc1.6 mg

Copper0.3 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C39 mg

Vitamin A1002 mcg

Vitamin E0.8 mg

Vitamin K16 mcg

Vitamin B60.8 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.5 mg

Folate102 mcg

Choline21 mg

Caffeine0 mg

Water375 g

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 5. The excerpt below is the record exactly as published.

Scotch Broth. One pound runner of beef (or neck of mutton). One turnip cut in dice. One carrot cut in dice. One carrot grated. T wo leeks ri sliced. » One ounce barley. Pepper and salt. Cold water

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