gluten-freenut-freesoy-freefish-freeshellfish-free
Veal and Tapioca Broth
From A year's cookery, 1880
Serves 2
Presented as published in 1880. 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
472Calories
48 gProtein
9 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories472 kcal
Protein48 g
Carbohydrates9.4 g
Fiber0.1 g
Sugars0.4 g
Total Fat26 g
Saturated Fat12 g
Monounsaturated Fat8.4 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol302 mg
Sodium240 mg
Potassium776 mg
Calcium78 mg
Iron2.5 mg
Magnesium64 mg
Phosphorus523 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 K0.6 mcg
Vitamin B61 mg
Vitamin B123.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)17 mg
Folate42 mcg
Choline74 mg
Caffeine0 mg
Water671 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 343. The excerpt below is the record exactly as published.
Veal and Tapioca Broth. — Break into small pieces a pound of knuckle of veal and simmer in a quart of water until the liquid is reduced to one-half. Strain and skim. Turn into a clean saucepan, with two tablespoonfuls of soaked tapioca, and stew half an hour. Salt to taste. When the tapioca is clear, take off the fire, add an egg lightly beaten, and three tablespoonfuls of cream
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