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Scotch Mutton Broth
From The white ribbon cook book, 1894
Serves 6
An excellent winter dish.
Presented as published in 1894. 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
111Calories
3 gProtein
23 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories111 kcal
Protein3.4 g
Carbohydrates23 g
Fiber5.1 g
Sugars9.2 g
Total Fat1.1 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Cholesterol2.9 mg
Sodium44 mg
Potassium479 mg
Calcium60 mg
Iron0.5 mg
Magnesium28 mg
Phosphorus84 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C29 mg
Vitamin A334 mcg
Vitamin E0.3 mg
Vitamin K5.7 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate73 mcg
Choline11 mg
Caffeine0 mg
Water187 g
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
Cook this with the app: pantry check, scaling, and the assistant.