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Veal Broth

Name: Veal Broth
Yield: 8 servings
Ingredients: Cut four pounds of scrag of veal; Pour over three quarts of water; Add an onion; a turnip; three blades of mace; a little salt; a quarter of a pound of rice that has been boiled tender

From The national course in home economics, 1917

Serves 8

Presented as published in 1917. 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

435Calories

46 gProtein

19 gCarbs

19 gFat

Full nutrition (33 nutrients)

Calories435 kcal

Protein46 g

Carbohydrates19 g

Fiber2.7 g

Sugars1.6 g

Total Fat19 g

Saturated Fat7.3 g

Monounsaturated Fat6.9 g

Polyunsaturated Fat1.5 g

Cholesterol186 mg

Sodium1420 mg

Potassium845 mg

Calcium82 mg

Iron3.8 mg

Magnesium80 mg

Phosphorus497 mg

Zinc7.4 mg

Copper0.6 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C7.4 mg

Vitamin A3.8 mcg

Vitamin E0.6 mg

Vitamin K0.1 mcg

Vitamin B61 mg

Vitamin B123 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)18 mg

Folate82 mcg

Choline2 mg

Caffeine0 mg

Water552 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 46. The excerpt below is the record exactly as published.

VEAL BROTH. Cut four pounds of scrag of veal into small pieces, and put into a stew- pan. Pour over three quarts of water, and place over the fire. Skim carefully. Add an onion, a turnip, three blades of mace, and a little salt- Stew all slowly for two hours. Then strain through a sieve and add a quarter of a pound of rice that has been boiled tender

Cook this with the app: pantry check, scaling, and the assistant.