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Veal Broth
From Cassell's dictionary of cookery, 1892
Serves 6
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
60Calories
2 gProtein
10 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories60 kcal
Protein1.7 g
Carbohydrates9.7 g
Fiber1 g
Sugars0 g
Total Fat1.7 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.2 g
Cholesterol3.4 mg
Sodium1660 mg
Potassium42 mg
Calcium33 mg
Iron0.7 mg
Magnesium15 mg
Phosphorus27 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A1.7 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate4 mcg
Choline0.5 mg
Caffeine0 mg
Water635 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 2106. The excerpt below is the record exactly as published.
Veal Broth. — Stew a knuckle of veal in about a gallon of water, to which put two ounces of rice, or vermicelli, a little salt, and a blade of mace
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