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To Boil a Knuckle of Mutton (Scotch Broth)
From The "A1" cookery book, 1901
Serves 1
Presented as published in 1901. 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
488Calories
24 gProtein
47 gCarbs
23 gFat
Full nutrition (33 nutrients)
Calories488 kcal
Protein24 g
Carbohydrates47 g
Fiber10 g
Sugars23 g
Total Fat23 g
Saturated Fat9.6 g
Monounsaturated Fat9 g
Polyunsaturated Fat1.8 g
Cholesterol81 mg
Sodium83 mg
Potassium1212 mg
Calcium129 mg
Iron3 mg
Magnesium77 mg
Phosphorus336 mg
Zinc4.9 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C34 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K1.2 mcg
Vitamin B60.5 mg
Vitamin B122.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.3 mg
Folate162 mcg
Choline18 mg
Caffeine0 mg
Water418 g
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 34. The excerpt below is the record exactly as published.
To Boil a Knuckle of Mutton (Scotch Broth). — Another way of using the knuckle end of a leg of mutton is to cut it up into small pieces, put the meat into a saucepan with some cold water, some carrots and turnips and a parsnip cut up small, a cup of washed rice or pearl barley, and two onions
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