Scotch Broth
From Kentucky receipt book, 1903
Serves 1
Presented as published in 1903. 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
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 12. The excerpt below is the record exactly as published.
Scotch Broth. Cover a neck of mutton with cold water, quarter 1 turnip and 1 carrot; grate 1 quarter of each, cut the remaining quarters in^ small pieces and add to kettle; also 1 large onion, and 1 cup of cabbage chopped fine
Cook this with the app: pantry check, scaling, and the assistant.