Scotch Broth

Name: Scotch Broth
Ingredients: 3 lbs. beef; X cup pot barley; 1 large carrot grated; 1 large onion; small piece cabbage; small piece of turnip; half a gallon of water; Salt to taste

From Magnet cream separator cook book, 1910

Presented as published in 1910. 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

2788Calories

317 gProtein

154 gCarbs

103 gFat

Full nutrition (34 nutrients)

Calories2788 kcal

Protein317 g

Carbohydrates154 g

Fiber22 g

Sugars16 g

Total Fat103 g

Saturated Fat38 g

Monounsaturated Fat47 g

Polyunsaturated Fat5.9 g

Omega-30.1 g

Cholesterol898 mg

Sodium1174 mg

Potassium7582 mg

Calcium747 mg

Iron34 mg

Magnesium573 mg

Phosphorus3390 mg

Zinc78 mg

Copper1.8 mg

Manganese4.5 mg

Vitamin D1.4 mcg

Vitamin C410 mg

Vitamin A516 mcg

Vitamin E3.4 mg

Vitamin K564 mcg

Vitamin B69.4 mg

Vitamin B1235 mcg

Thiamin (B1)1.7 mg

Riboflavin (B2)3.1 mg

Niacin (B3)80 mg

Folate198 mcg

Choline851 mg

Caffeine0 mg

Water3978 g

As published

This recipe was extracted from Magnet cream separator cook book (1910) by Hamilton Petrie Manufacturing Co. Ltd., page 1. The excerpt below is the record exactly as published.

SCOTCH BROTH. 3 lbs. beef, X cup pot barley, 1 large carrot grated, 1 large onion, small piece cabbage, small piece of turnip (cabbage and turnip chopped fine). Put on barley with half a gallon of water and let boil for one hour, then put in meat and vegetables and boil two hours. Do not add any more water in the last hour's boiling. Salt to taste

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