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Teal Broth
From European and American cuisine, 1914
Serves 4
Store in glass jars and keep cool. Ensure broth is cold before sealing.
Presented as published in 1914. 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
79Calories
3 gProtein
12 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories79 kcal
Protein3.4 g
Carbohydrates12 g
Fiber4.5 g
Sugars6.1 g
Total Fat2.6 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.3 g
Cholesterol5.1 mg
Sodium1776 mg
Potassium389 mg
Calcium70 mg
Iron1.5 mg
Magnesium30 mg
Phosphorus67 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A8.8 mcg
Vitamin E0 mg
Vitamin K25 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate40 mcg
Choline4.8 mg
Caffeine0 mg
Water140 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 4. The excerpt below is the record exactly as published.
Teal Broth. — Place in a Boup kettle a knuckle of veal weigh- ing from 2 to 3 pounds ; coyer with cold water, and add 7t table spoonful salt ; as it comes to a boil remoye all the scum that rises ; then add 1 white turnip, 2 onions, 2 leeks, 3 sprigs of parsley, and 1 blade of mace
Cook this with the app: pantry check, scaling, and the assistant.