Scotch Broth
From The complete Indian housekeeper & cook, 1898
The meat remains palatable and should be eaten with the broth.
Presented as published in 1898. 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
183Calories
6 gProtein
44 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories183 kcal
Protein5.9 g
Carbohydrates44 g
Fiber11 g
Sugars13 g
Total Fat1.1 g
Saturated Fat0.5 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium17 mg
Potassium771 mg
Calcium180 mg
Iron3.1 mg
Magnesium73 mg
Phosphorus127 mg
Zinc0.8 mg
Copper0.4 mg
Manganese3.6 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A6.8 mcg
Vitamin E0.3 mg
Vitamin K42 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate61 mcg
Choline21 mg
Caffeine0 mg
Water270 g
As published
This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 166. The excerpt below is the record exactly as published.
Scotch Broth. — Take 82 units of neck of mutton and joint it. Parboil 2 units of pearl barley in 80 units of water. Add the meat, 0 units of turnips cut into dice, 2 units onions sliced, a good hand- ful of kale, and some parsley. Season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.