dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Veal Broth
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Serve with salt.
Presented as published in 1898. 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
342Calories
51 gProtein
22 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories342 kcal
Protein51 g
Carbohydrates22 g
Fiber4.4 g
Sugars0.2 g
Total Fat4.3 g
Saturated Fat1.3 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.6 g
Cholesterol177 mg
Sodium158 mg
Potassium927 mg
Calcium30 mg
Iron2.5 mg
Magnesium87 mg
Phosphorus568 mg
Zinc5.9 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.3 mcg
Vitamin E0.7 mg
Vitamin K0.6 mcg
Vitamin B61.1 mg
Vitamin B122.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)23 mg
Folate38 mcg
Choline11 mg
Caffeine0 mg
Water529 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 301. The excerpt below is the record exactly as published.
Veal Broth. — Take two pounds of leg of Veal, and be most careful that there is no fat with it. Slice the meat into thin shavings with a sharp knife. Put the meat with four ounces of well-washed pearl barley into three pints of cold water
Cook this with the app: pantry check, scaling, and the assistant.