gluten-freedairy-freeegg-freesoy-freefish-freeshellfish-free
Veal Broth
From The white ribbon cook book, 1894
Serves 4
Presented as published in 1894. 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
2591Calories
118 gProtein
103 gCarbs
207 gFat
Full nutrition (34 nutrients)
Calories2591 kcal
Protein118 g
Carbohydrates103 g
Fiber50 g
Sugars17 g
Total Fat207 g
Saturated Fat20 g
Monounsaturated Fat128 g
Polyunsaturated Fat49 g
Omega-30 g
Cholesterol139 mg
Sodium2844 mg
Potassium3429 mg
Calcium1159 mg
Iron24 mg
Magnesium1103 mg
Phosphorus2238 mg
Zinc17 mg
Copper4.2 mg
Manganese8.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E100 mg
Vitamin K0 mcg
Vitamin B61.3 mg
Vitamin B122.3 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)5.1 mg
Niacin (B3)29 mg
Folate226 mcg
Choline206 mg
Caffeine0 mg
Water473 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 129. The excerpt below is the record exactly as published.
Veal Broth — One and 3^ lbs. veal, 1 doz. sweet almonds, 1 qt. water, a little salt, 1 pt. boil- ing water
Cook this with the app: pantry check, scaling, and the assistant.