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Veal and Sago Broth
From The Portland Woman's Exchange Cook Book, 1913
Serves 2
A nourishing broth for recovery.
Presented as published in 1913. 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
368Calories
47 gProtein
2 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories368 kcal
Protein47 g
Carbohydrates1.6 g
Fiber0 g
Sugars0.1 g
Total Fat18 g
Saturated Fat7.1 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol279 mg
Sodium232 mg
Potassium753 mg
Calcium59 mg
Iron2.3 mg
Magnesium61 mg
Phosphorus510 mg
Zinc7.3 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.9 mg
Vitamin K0.1 mcg
Vitamin B61 mg
Vitamin B123.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)17 mg
Folate41 mcg
Choline74 mg
Caffeine0 mg
Water539 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 90. The excerpt below is the record exactly as published.
Veal and Sago Broth. 1 lb. lean knuckle of veal. 1 dessertspoon of sago. lj/2 pints of water. 1 yolk of egg. Salt.
Cook this with the app: pantry check, scaling, and the assistant.