Scotch Mutton Broth

Name: Scotch Mutton Broth
Ingredients: 6 pounds of the neck of mutton; 44 cup of rice; 1 onion; 1 bay leaf; 5 quarts of cold water; 1 tablespoon salt; pepper to taste

From Blue Ribbon cook book, 1905

Meat can be served in the tureen with the soup.

Presented as published in 1905. 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

385Calories

8 gProtein

85 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories385 kcal

Protein8 g

Carbohydrates85 g

Fiber3.8 g

Sugars6.5 g

Total Fat0.8 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium7199 mg

Potassium325 mg

Calcium210 mg

Iron4.4 mg

Magnesium85 mg

Phosphorus146 mg

Zinc1.7 mg

Copper0.7 mg

Manganese1.2 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A1.5 mcg

Vitamin E0.1 mg

Vitamin K0.7 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.1 mg

Niacin (B3)3.9 mg

Folate234 mcg

Choline14 mg

Caffeine0 mg

Water4871 g

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 9. The excerpt below is the record exactly as published.

Scotch Mutton Broth—Take 6 pounds of the neck of mutton, 44 cup of rice, 1 onion, 1 bay leaf, 5 quarts of cold water, 1 tablespoon salt, and pepper to taste

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