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Turnip Broth
From Cassell's dictionary of cookery, 1892
Serves 6
Use with rice, vermicelli, etc.
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
138Calories
10 gProtein
17 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories138 kcal
Protein10 g
Carbohydrates17 g
Fiber4.6 g
Sugars12 g
Total Fat3 g
Saturated Fat1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol25 mg
Sodium56 mg
Potassium754 mg
Calcium84 mg
Iron0.8 mg
Magnesium33 mg
Phosphorus152 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C64 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.5 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.2 mg
Folate147 mcg
Choline21 mg
Caffeine0 mg
Water245 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 2071. The excerpt below is the record exactly as published.
Turnip Broth. — This is made with about a dozen turnijjs peeled and cut into slices. Blanch them for a short time in water, and j drain them ; put them with a knuckle of veal, a I small piece of beef, and the half of a hen into | a stewpan ; and pour some rich boiling broth
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