Scots Broth

Name: Scots Broth
Ingredients: 3 lbs. of shin ot beef or scrag end of mutton; 3 ozs. of pearl barley; a cabbage; 3 onious or leeks (leeks are better); 2 turnips; 2 carrots; J peck of peas

From Cookery for busy lives and small incomes, 1890

Presented as published in 1890. 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

893Calories

25 gProtein

194 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories893 kcal

Protein25 g

Carbohydrates194 g

Fiber29 g

Sugars38 g

Total Fat4.1 g

Saturated Fat0.4 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.7 g

Cholesterol0 mg

Sodium284 mg

Potassium3771 mg

Calcium622 mg

Iron4 mg

Magnesium277 mg

Phosphorus678 mg

Zinc5.1 mg

Copper0.6 mg

Manganese4.3 mg

Vitamin D0 mcg

Vitamin C467 mg

Vitamin A1003 mcg

Vitamin E0.9 mg

Vitamin K554 mcg

Vitamin B62.5 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)5.6 mg

Folate272 mcg

Choline70 mg

Caffeine0 mg

Water1561 g

As published

This recipe was extracted from Cookery for busy lives and small incomes (1890) by Mary Harrison, page 9. The excerpt below is the record exactly as published.

Scots Broth Ingredients. — 3 lbs. of shin ot beef or scrag end of mutton, 3 ozs. of pearl barley, a cabbage, 3 onious or leeks (leeks are better), 2 turnips, 2 carrots, J peck of peas

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