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Veal Broth
From The Ideal cook book, 1899
Serves 4
Presented as published in 1899. 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
2276Calories
85 gProtein
85 gCarbs
195 gFat
Full nutrition (34 nutrients)
Calories2276 kcal
Protein85 g
Carbohydrates85 g
Fiber49 g
Sugars17 g
Total Fat195 g
Saturated Fat15 g
Monounsaturated Fat123 g
Polyunsaturated Fat48 g
Omega-30 g
Cholesterol7.7 mg
Sodium26 mg
Potassium2890 mg
Calcium1055 mg
Iron15 mg
Magnesium1056 mg
Phosphorus1896 mg
Zinc12 mg
Copper4 mg
Manganese8.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E100 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B120.1 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)4.5 mg
Niacin (B3)15 mg
Folate175 mcg
Choline203 mg
Caffeine0 mg
Water35 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 143. The excerpt below is the record exactly as published.
Veal Broth —Ingredients—1 % Ib. of veal, 1 doz. sweet almonds, a qt. of spring water, a little salt, 1 pt. of boiling water
Cook this with the app: pantry check, scaling, and the assistant.