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Veal Broth
From A year's cookery, 1880
Serves 4
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
175Calories
22 gProtein
3 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories175 kcal
Protein22 g
Carbohydrates2.5 g
Fiber0 g
Sugars0 g
Total Fat7.7 g
Saturated Fat3.2 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat0.5 g
Cholesterol93 mg
Sodium104 mg
Potassium364 mg
Calcium29 mg
Iron1.1 mg
Magnesium32 mg
Phosphorus234 mg
Zinc3.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B121.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)8.6 mg
Folate22 mcg
Choline0.2 mg
Caffeine0 mg
Water437 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 81. The excerpt below is the record exactly as published.
Veal Broth. — Cut a pound of knuckle of veal into small pieces, put these into a stewpan with three pints of water and half a tea- cupful of ri
Cook this with the app: pantry check, scaling, and the assistant.