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Scotch Broth
From The housewife's referee, 1898
Serves 10
Second day's broth is always better than the first.
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
27Calories
1 gProtein
6 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories27 kcal
Protein1.1 g
Carbohydrates6.1 g
Fiber2.3 g
Sugars2.9 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium50 mg
Potassium203 mg
Calcium179 mg
Iron0.4 mg
Magnesium42 mg
Phosphorus30 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C4.9 mg
Vitamin A156 mcg
Vitamin E0.1 mg
Vitamin K3.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate13 mcg
Choline4 mg
Caffeine0 mg
Water1578 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 70. The excerpt below is the record exactly as published.
Scotch Broth {Scotch Recipe). — Wash well a teacupful of barley and put it in with four pounds of neck of mutton into four gallons of luke-warm water; bring to the boil and skim thoroughly, then stew gently for one hour. Take three or four leeks, an onion, two large turnips, and three carrots ; cut them up and add them to the soujy and let all boil quietly till the vegetables are thoroughly done ; for if allowed to boil hard, the meat becomes tough. Any vege- table in season may be add
Cook this with the app: pantry check, scaling, and the assistant.