Veal-Broth, Plain and Meagre, with Rice or Vermicelli

Name: Veal-Broth, Plain and Meagre, with Rice or Vermicelli
Ingredients: a knuckle of veal; about a gallon of water; 2 oz. of rice or vermicelli; a little salt; a blade of mace

From The spirit of cookery, 1895

Recommended for those who indulge in rich soups.

Presented as published in 1895. 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

206Calories

3 gProtein

45 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories206 kcal

Protein3.4 g

Carbohydrates45 g

Fiber0.9 g

Sugars0.1 g

Total Fat0.3 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium217 mg

Potassium55 mg

Calcium124 mg

Iron0.4 mg

Magnesium45 mg

Phosphorus87 mg

Zinc0.4 mg

Copper0.4 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate1.7 mcg

Choline3.1 mg

Caffeine0 mg

Water3788 g

As published

This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 100. The excerpt below is the record exactly as published.

Veal-Broth, Plain and Meagre, with Rice or Vermicelli. Stew a knuckle of veal in about a gallon of water, to which put 2 oz. of rice or vermicelli, a little salt, and a blade of mace

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