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Scotch Mutton Broth
From Mrs. Roundell's Practical cookery book, 1898
Serves 8
A traditional broth recipe.
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
96Calories
3 gProtein
20 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories96 kcal
Protein2.9 g
Carbohydrates20 g
Fiber4.4 g
Sugars8 g
Total Fat0.9 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol2.2 mg
Sodium62 mg
Potassium466 mg
Calcium66 mg
Iron0.4 mg
Magnesium28 mg
Phosphorus75 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C26 mg
Vitamin A313 mcg
Vitamin E0.3 mg
Vitamin K5.3 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate65 mcg
Choline9.1 mg
Caffeine0 mg
Water405 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 28. The excerpt below is the record exactly as published.
Scotch Mutton Broth. — Soak a neck of mutton in cold water for one hour. Cut off the scrag end and put it into a stewpan with two quarts of water. As soon as it boils skim well, and then let it just simmer for an hour and a half. Trim the fat from as many cutlets on the best end of the neck as you require and add them to the broth. Skim the moment the fresh meat boils up, and continue to skim every quarter of an hour. When the fresh meat has been once skimmed add four tablespoonfuls of well-washed pearl barley, 5 carrots, 5 turnips, 3 heads of celery, and 3 onions
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