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Veal Broth
From The Cook County cook book, 1912
Serves 6
Recipe by Mrs. E. D. Kelley, Winnetka, IL.
Presented as published in 1912. 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
650Calories
63 gProtein
40 gCarbs
25 gFat
Full nutrition (33 nutrients)
Calories650 kcal
Protein63 g
Carbohydrates40 g
Fiber3.8 g
Sugars2.1 g
Total Fat25 g
Saturated Fat9.7 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat2.1 g
Cholesterol248 mg
Sodium264 mg
Potassium1143 mg
Calcium100 mg
Iron5.9 mg
Magnesium107 mg
Phosphorus685 mg
Zinc10 mg
Copper0.7 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C9.8 mg
Vitamin A5 mcg
Vitamin E0.8 mg
Vitamin K0.1 mcg
Vitamin B61.4 mg
Vitamin B124.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)24 mg
Folate153 mcg
Choline3.7 mg
Caffeine0 mg
Water279 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 143. The excerpt below is the record exactly as published.
VEAL BROTH.-^Cut 4 lbs. of scrag of veal into small pieces, and put into a stewpan. Pour over 3 qts. of water and place over the fire. Skim carefully. Add an onion, a turnip, 3 blades of mace and a little salt. Stew all slowly for 2 hrs. Then strain through a sieve and add % lb. of rice
Cook this with the app: pantry check, scaling, and the assistant.