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Scotch Mutton Broth
From Original White House Cookbook, 1887
Serves 8
Serve with boiled turnips and mutton on a separate dish.
Presented as published in 1887. 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
78Calories
2 gProtein
17 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories78 kcal
Protein2.1 g
Carbohydrates17 g
Fiber4.1 g
Sugars7.2 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium48 mg
Potassium392 mg
Calcium58 mg
Iron0.3 mg
Magnesium25 mg
Phosphorus61 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A313 mcg
Vitamin E0.3 mg
Vitamin K5.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate61 mcg
Choline8 mg
Caffeine0 mg
Water490 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 13. The excerpt below is the record exactly as published.
SCOTCH MUTTON BROTH. Six pounds neck of mutton, three quarts water, five carrots, five tur- nips, two onions, four tablespoonfuls barley, a little salt
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