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Veal Broth
From Consult me, 1902
Serves 4
Presented as published in 1902. 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
65Calories
2 gProtein
9 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories65 kcal
Protein2.1 g
Carbohydrates8.8 g
Fiber1.4 g
Sugars0 g
Total Fat2.5 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.3 g
Cholesterol5.1 mg
Sodium32 mg
Potassium64 mg
Calcium40 mg
Iron1.2 mg
Magnesium21 mg
Phosphorus28 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C1.3 mg
Vitamin A2.5 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate22 mcg
Choline0.4 mg
Caffeine0 mg
Water715 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 508. The excerpt below is the record exactly as published.
veal broth. Cover the veal with slices of fat bacon, and lay a sheet of white paper over it. Cover the pan close, simmer it a hours, then take out the bacon, and glaze the veal. — Serve it on mushrooms ; or with sorrel-sauce, or what else you please. VEAL BROTH.— Stew a small knuckle in about 3 quarts of water, a ozs. of rice, a little salt, and a blade of mace
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