Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
dairy-freenut-free
Scotch Mutton Broth
From The white ribbon cook book, 1894
Serves 6
An excellent winter dish.
A modern interpretation · AI-generated from the original record
Ingredients
- 2 qts. of water
- neck of mutton
- 4 or 5 carrots
- 4 or 5 turnips
- 3 onions
- 4 large spoonfuls of Scotch barley
- salt to taste
- some chopped parsley
Method
Soak the neck of mutton in water for an hour.
Cut off the scrag and put it into a stew-pot with 2 quarts of water.
Skim well as it boils, then simmer for 1.5 hours.
Cut the best end of the mutton into pieces and add to the pot.
Add carrots, turnips, and onions to get tender.
Add Scotch barley and salt to taste.
Serve with chopped parsley.
Nutrition per serving
111Calories
3 gProtein
23 gCarbs
1 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 5. The excerpt below is the record exactly as published.
Scotch Mutton Broth — 2 qts. of water, neck of mutton, 4 or 5 carrots, 4 or 5 turnips, 3 onions, 4 large spoonfuls of Scotch barley, salt to taste, some chopped parsley
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