gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free

Veal Broth

Name: Veal Broth
Yield: 8 servings
Ingredients: four pounds of either shoulder or leg of veal; two ounces of good fresh butter; two quarts of water; an onion; one carrot; two leeks; about one pound of lean beef

From Practical household cookery, 1891

Serves 8

This broth is delicious and recommended for invalids.

Presented as published in 1891. 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

362Calories

60 gProtein

2 gCarbs

17 gFat

Full nutrition (34 nutrients)

Calories362 kcal

Protein60 g

Carbohydrates2.5 g

Fiber1.2 g

Sugars1.9 g

Total Fat17 g

Saturated Fat4.3 g

Monounsaturated Fat4.5 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol231 mg

Sodium198 mg

Potassium1149 mg

Calcium46 mg

Iron3.3 mg

Magnesium79 mg

Phosphorus633 mg

Zinc8.4 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D0.1 mcg

Vitamin C1.8 mg

Vitamin A63 mcg

Vitamin E0.8 mg

Vitamin K11 mcg

Vitamin B61.4 mg

Vitamin B123.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.7 mg

Niacin (B3)25 mg

Folate40 mcg

Choline240 mg

Caffeine0 mg

Water490 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 8. The excerpt below is the record exactly as published.

VEAL BROTH. Take four pounds of either shoulder or leg of veal ; put it in a stewpan with two ounces of good fresh butter, and brown it nicely all round for half an hour. Meantime boil two quarts of water in a saucepan ; put the veal in, together with an onion having two cloves stuck in it, one carrot sliced, two leeks, and about one pound of lean beef

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