Veal Broth
From English and French cookery, 1890
Presented as published in 1890. 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
1306Calories
176 gProtein
0 gCarbs
61 gFat
Full nutrition (33 nutrients)
Calories1306 kcal
Protein176 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat61 g
Saturated Fat25 g
Monounsaturated Fat23 g
Polyunsaturated Fat4.4 g
Cholesterol744 mg
Sodium782 mg
Potassium2858 mg
Calcium164 mg
Iron7.5 mg
Magnesium227 mg
Phosphorus1842 mg
Zinc28 mg
Copper1.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E2.4 mg
Vitamin K0 mcg
Vitamin B63.7 mg
Vitamin B1212 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)2.4 mg
Niacin (B3)68 mg
Folate118 mcg
Choline0 mg
Caffeine0 mg
Water1606 g
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 94. The excerpt below is the record exactly as published.
Veal Broth. — Cut 2 pounds of lean veal into small pieces. Sprinkle a little salt upon these, and put them into a saucepan with a quart of cold water
Cook this with the app: pantry check, scaling, and the assistant.