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Strengthening Broth
From Cassell's dictionary of cookery, 1892
Serves 6
A nourishing broth suitable for recovery.
Presented as published in 1892. 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
329Calories
29 gProtein
7 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories329 kcal
Protein29 g
Carbohydrates7 g
Fiber0.1 g
Sugars0 g
Total Fat20 g
Saturated Fat8.3 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat1.5 g
Cholesterol115 mg
Sodium157 mg
Potassium728 mg
Calcium70 mg
Iron2.1 mg
Magnesium54 mg
Phosphorus317 mg
Zinc5.4 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C5.5 mg
Vitamin A18 mcg
Vitamin E0.2 mg
Vitamin K109 mcg
Vitamin B60.5 mg
Vitamin B122.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)11 mg
Folate31 mcg
Choline0.5 mg
Caffeine0 mg
Water770 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 268. The excerpt below is the record exactly as published.
the same (Quantity of fillet of veal, cut up into small pieces, with six pints of water. Afterwards add a handful of chervil, a little wild endive, and two small lettuces
Cook this with the app: pantry check, scaling, and the assistant.