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Veal Broth
From Tried favourites cookery book, 1909
Serves 2
Presented as published in 1909. 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
426Calories
47 gProtein
22 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories426 kcal
Protein47 g
Carbohydrates22 g
Fiber4.4 g
Sugars0.2 g
Total Fat16 g
Saturated Fat6.4 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat1.2 g
Cholesterol186 mg
Sodium5053 mg
Potassium795 mg
Calcium56 mg
Iron2.6 mg
Magnesium81 mg
Phosphorus523 mg
Zinc7.6 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.3 mcg
Vitamin E0.6 mg
Vitamin K0.6 mcg
Vitamin B61 mg
Vitamin B123 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)18 mg
Folate36 mcg
Choline11 mg
Caffeine0 mg
Water523 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 166. The excerpt below is the record exactly as published.
Veal Broth. 1 lb. Knuckle Veal, pinch of Salt, li pints Cold Water, 2 oz. Pearl Barley
Cook this with the app: pantry check, scaling, and the assistant.